600 g pumpkin or squash (approx. 500g) cut into 1.5cm pieces
3 tbsp. olive oil
100 g curly leaf kale
6 large eggs
200 ml double (heavy) cream
25 g grated parmesan (or a vegetarian hard cheese alternative)
0.25 tsp dried chilli flakes
1 garlic clove, crushed
150 g tub soft French goats' cheese (or vegetarian alternative)
2. Bring a pan of salted water to the boil, blanch the kale for 3 minutes, then drain and pat dry with kitchen paper.
3. When the pumpkin is ready, remove from the oven and set aside; reduce the oven temperature to 200°C, fan 180°C, gas mark 6. Put the eggs, cream, parmesan and chilli flakes in a bowl, season, and whisk to combine.
4. Heat the remaining one tablespoon of olive oil in a 22-24cm non-stick ovenproof frying pan. Add the crushed garlic, stir over the heat for 30 seconds, then add the kale and cook, stirring occasionally for 3-4 minutes. Tip into the bowl with the egg mixture and stir in the pumpkin.
Each serving provides:
1.9g carbohydrate 0.4g fibre 7.8g protein 45.7g Fat