The beginning of the year is a great time to start fresh, especially with eating (even though I’d much prefer to start fresh with summer produce, winter produce will do).
I always feel sluggish after the holidays. The heavy meals coupled with going out to eat with friends and family that are home always leave me less than happy. I tend to sleep longer, get more acne, and feel (overall) lazy. And so, I use the beginning of January to assess my eating habits. I clean out the refrigerator, jot down ideas for new recipes, and head to the store to start anew.
I don’t abide by the idea of cleanses or anything of that nature, I simply get back into my rhythm of a whole-foods diet. More plants, beans, and grains. Also with being sick, I’ve stopped my coffee intake and made the switch to tea. I’m always amazed at how much better I feel.
Small changes make such a big impact!
Roasted Pumpkin Frittata with Goat Cheese and Arugula Salad
Cutting a pumpkin can sometimes be a pain- butternut squash or sweet potatoes make a nice (and easy) substitute.
Ingredients
- For the pumpkin
- 1 small pumpkin
- 1 teaspoon olive oil
- Seeds from pumpkin
- sprinkle of salt
- For the Frittata
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 2 ounces goat cheese
- 4 eggs
- 1/2 cup milk
- For the salad
- 1/8 teaspoon salt
- 2 handfuls of arugula
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- (pumpkin seeds/goat cheese)
Instructions
- Preheat oven to 375˚.
- Take pumpkin and cut off top. Slice in half and scoop out the insides, reserving seeds for roasting. Cut each side in half and from there, cut each quarter of pumpkin into 1″ strips. Continue to cut pumpkin in to 1″ cubes and slice off shell on each piece. Cut pumpkin pieces in to ½” pieces. Toss with 1 teaspoon olive oil and roast until tender, 25 minutes.
- Rinse seeds, removing any pumpkin left on them and pat dry on a towel. Spread out on a baking tray, sprinkle a pinch of salt, and roast until crispy, 18-20 minutes.
- In an 8" cast iron skillet, heat 2 teaspoon olive oil over medium-low. Add minced garlic and cook until fragrant, 1-2 minutes. Whisk together eggs, milk, and 1/8 teaspoon salt. Add roasted pumpkin and egg mixture to pan. Increase heat to medium and let cook until bottom begins to set, 5-6 minutes.
- Transfer skillet to oven and continue to cook until top is set, another 8-10 minutes.
- While frittata is baking, whisk together olive oil and balsamic vinegar. Toss with arugula, pumpkin seeds, and goat cheese.
- When frittata is done, serve warm with salad on top.
by Erin Alderson
I want to start cooking more fish recipes in 2013
Beautiful images Erin! I love Michael Pollan’s books, he has a great way of making things seem so simple.
I would love to cook more with kale! it’s such a super green, and i hope to take more opportunities to show its glory to my family!
Hmm I think I’d like to cook more with a few things that are one trick ponies for me…tahini (hummus), almond butter (almond butter sandwich)…try to add some variety!
Lentils – fits my budget and health eating needs 🙂
I want to do more spaghetti squash recipes. It’s such a versatile vegetable.
I want to try to work with rhubarb-never have and it looks interesting! Happy New Year!!
Beans! Big ones, small ones, red ones, black ones, flat ones, round ones….love all kinds and as another poster mentioned, they are good for my budget.
I just bought a Hurom Juicer and plan to make a fresh juice most days. I started last year (2012) with apple, ginger, lemon juice and want to drink more green juices this year.
I love your new photography look with the darker background! I want to figure out how to achieve that myself! Lovely, lovely.
I would like to cook more.. cultural food. I feel like a lot of food I eat has lost any cultural significance and I would like to go back more to my Asian heritage. Plus, cultural foods have a lot of history behind the flavors. (:
Beets sound good…especially roasted. Super pretty too.
I want to cook more with shallots! I have a stock-pile and need to use them up!
I got a spiralizer for Christmas so I’d love to make more raw “noodle” dishes – zuchinni, beet, sweet potato!
i would really like to cook more with beans/lentils. i’m pescetarian and would love to be able to incorporate more protein in to my diet with some delicious beans!
ale @ http://24thru30.blogspot.com
I am hoping to cook with more fresh products in 2013, and also come up with more recipes that I can use throughout the week.
i want to cook more black eyed peas. i ate them yesterday and couldn’t think of a reason why i on’t eat them more often.
this looks delicious! i love arugula. this year i’d like to cook with more beans and lentils! the real deal too – less canned and more that i soak/cook myself.
This recipe looks delicious! I’d love to cook with greens more often.
Yummy! I want to cook more beans and greens.
This looks beautiful!! And so satisfying. I have been dying to make more frittatas!
i’m hoping to make a new recipe every week this year. more raw vegetables in my diet and less processed sugar. thanks!
This is such a lovely idea – and totally great for any meal!
I would like to cook with more sweet potato. 🙂
This year I want to cook with more whole grains and tofu, it’s going to be a more healthy year!
I’d like to cook with more greens and veggies I normally dislike (OK, hate). I know I’m going to need to get past it someday!
I would love to cook more greens – any greens and bitter is better
I am already a big fan of cooking with all sorts of veggies. This year I would like to cook with more lentils of all varieties.
I plan to cook more with seafood this year. I don’t know why, but it kind of freaks me out to cook/bake it. I’m going to put on my big girl pants and do it this year, though! 🙂
I’d like to learn to incorporate more greens besides {kale, chard, arugula, spinach} — so using things like dandelion greens more often, and figuring out ways to consume {turnip greens, kohlrabi greens, etc.} that aren’t just soup. 🙂
I would like to do more with all types of squash–but mostly with spaghetti and butternut squash.
I’d love to find new ways of cooking beets and turnips (roots in general, really..) because they are so good for you..they are powerhouse food, sooo underrated! Love your blog keep up the good work!
I’m going to try to cook with more fake-meats. My boyfriend always complains that he’s not full after vegetarian meals so I want to try to give him more substantial things (in his mind).
I want to cook more with spinach and shitakes mushrooms. I love the way they feel in my body. Cheers, Ingrid
More varieties of beans!
I’d love to start cooking with quinoa.
I would love to bake more of my own breads and sprout more of my own beans and seeds!
i accidentally sprouted my black eyed peas this year…i wanted to keep the sprouts but they started to fuzz over.
What a fun giveaway!! This looks amazing too! I want to cook with more winter produce, like pumpkin, butternut squash and zucchini! We’ve got a little one who just started eating solids, so those are his foods of choice right now! 🙂
I am hoping to begin to cook more variety of grains. In 2012 I really started to explore all the seasonal produce, but we are always accompanying meals with either brown rice or quinoa. Would love to branch out and try some new ones!
I’d like to incorporate more kale into my cooking.
I really want to bake more with coconut flour. This recipe looks so good by the way!!
i’d like to get more comfortable with whole grains. i did some of this in 2012, but only really scratched the surface… i’d also like to work more with asian foods, particularly indian and malaysian and the like. intimidating, but so rewarding!
I’d like to cook and eat more turnip greens.
I’m going to start cooking with more whole grains, lentils, and beans, and I’m looking forward to it!
On my list of things to make this year: bean sprouts and some more infused olive oils. And making more breakfast cereals for myself.
i would love to make more soup! especially during the colder months.
Oh Erin…I think I am becoming obsessed with your recipes. We just ate the bulgar chick pea chili…wow. I want to cook with more grains this year.
I’m planning to cook more veggies and with flavorful seasonings. Happy 2013!
For the new year I would love to be able to cook more with asparagus and artichokes! Happy New Year!!
I really need more veggies in the new year!!! I think I will check out some vegetarian dishes to get my family’s intake higher 🙂
I want to incorporate a diversity of veggies into my cooking… unique ones that I don’t ordinarily use like leeks, acorn squash, etc!
I want to cook more with beets. They’re so bright and colorful!
I’d like to explore the world of mushrooms
I continue to keep coming back to your page looking for recipes. Thanks for sharing!
I want to cook more fish! I always order it when out but never make it at home!
2012 was all about quinoa and coconut oil (not because of the blog, lol)….2013 will focus on cutting out as much processed food as possible (we do this already as far as HFCS and hydrogenated oils), baking more and using our new slow cooker.
oh, and more vegan cooking as my husband has recently cut dairy from his diet.
I’d like to use brussel sprouts more…your blog is helping me with this!;)
I’m in the middle of The Omnivore’s Dilemma right now. :o) I’d really like to do more homemade soup, and work on my bread baking skills.
QUINOA!! Now if i could only find the flour. I got a quinoa cookbook for christmas. so excited.
Kale. I’ve been playing with it lately but need to up my game. My eight month old daughter loved the crispy roasted kale I made her this week but she despised the steamed kale. I need more experience with it.
My friend raises goats and so I have a ton of chevre to deal with and this seems like a great way to go! Yummmy!
I want to learn to not only be a better bread maker, but also be creative in creating grainy, tasty breads.
I want to cook with more dried beans!
This recipe calls for the ingredient-pumpkin! No more pumpkin purée out of a can for this lady.
Frittata sounds perfect. My food challenges for 2013 are pigs trotters (actually a challenge left over from 2012, bought them at the end of December but holiday food took over), home made cannoli (shells and all) and a propper cassoulet.
In 2013, both mine and my boyfriend’s goal is to learn how to make bread, especially sourdough. And of course, keep cooking delicious foods like this!
It’s not really one ingredient- but I want to make more visits to the farmers’s market this year! We had to give up our CSA this past year – my hubby had kidney stones the year prior- potentially from the overabundance of okra and other vegies we were getting in our CSA- no stones this year as we stuck to more basic vegies- but I miss my CSA surprises each week!!
I’d like to feel more confident with fish!
I’m always a little intimidated by figs. How to prepare them and how to use them raw & cooked. I would like to explore their use in savory dishes too, with onions, cheese, etc.
I have been working out everyday for over a year now. It seems like I am at a plateau, and I am ready to get serious about my health. I would love a copy of your book about eating well.
Monica
Lentils. I’ve been a vegetarian for two years now. I use beans, quinoa and veggies for most of my meals. I would love to start using lentils more.
I want to incorporate more whole grains in general and, more specifically, the “pseudo grains” – amaranth, quinoa, and buckwheat.
This sounds wonderful! I have roasted butternut squash from an overabundant CSA in my freezer.
I love that you use the whole pumpkin. In the past I’ve been daunted with the task of the “whole” pumpkin , but I am definetely going to give it another try . Thx for the great recipe!
This year I would like to find a way to incorporate more veggies so that my fiance and daughter will actually eat them!
I’m excited to begin cooking with swiss chard and kale more often! Gotta love the leafy greens. Your frittata looks delish. I must try, but roasted pumpkin is such a hassle sometimes…
Probably would be spinach. I love it!
I get a lot of kale in my winter CSA and always end up giving a lot of it away because I’m not sure what to do with it. This year I plan to use it all!
I’d like to cook more veggies overall, but with various squash varieties in particular. More veggies and whole grains, less animal proteins.
I’ve discovered the brilliance of brussel sprouts and want to cook more with the guys! Once upon a time, I loathed brussel sprouts. My dog, not coincidentally, was fed large portions of them- slid stealthily underneath the table cloth for him on a platter of my hand. I tried them again recently and realized it’s now love. I need to make up for lost time!
What a nourishing and tasty frittata! I want to cook more with chard and kale in 2013.
Mushrooms, especially ones I haven’t yet tried, like oyster mushrooms.
I’d like to cook more w high protein ingredients that isn’t animal based!
Avocados, since they are DELiSH and available year round. Also, recipes to use flour alternatives- arrow root, Garbanzo flour, etc. thanks! Love the book!
squash and mushrooms for me
i’m planning to cook up more big pots of grains, beans, and lentils and cut back on pricey and processed faux-meats. i’d also like to do more improvisational cooking — i’ll be keeping more veggies on hand to cook up for quick stir fries, tacos, etc, to avoid the default of going out to eat.
i’d like to get more fish and kale into my cooking repertoire
This sounds quite lovely. I am a big fan of goat cheese in frittatas and omelettes.
I want to cook more with quinoa. It is so versatile & can be used in all sorts of recipes.
That looks amazing! I love goat cheese! this year I want to cook with greens more often-I just picked up some baby kale.
i’d like to incorporate grains such as a farro and bulgar into my diet
Just found your lovely blog and it is stunning. I am hoping to have more success with a garden this year, it will be my third attempt. Eating homegrown food is the best; I just have to figure out how to grow it well!
Inspired by your post, I want to eat more squash. Winter squash, summer squash, any squash! I love cooking with it, but so often winter squashes take a lot of effort. I want to look past that and incorporate these wonderful foods into my diet more. As a vegetarian, squash can add such variety!
I’m planning to continue cooking with lots of herbs for seasoning.
Greens! Grown here in my garden! In NC, that is not too hard a thing to do. I’m waiting on the soil to dry a bit and then to plant some kale. I have collards in the ground now, peas will go in the first of Feb. Food from our farm tastes the best and is the freshest 🙂
Kale!! Just discovered kale chips – would like to find a variety of ways to incorporate kale into our diet!
I am trying to incorporate more green veggies into my diet. This dish looks amazing–beautiful photos too!
Thank you for the inspiration and support for fine tuning the body with nutrition and wise practices! The people around me want more decadence rather than healthso, I need your
i want to use more coconut oil!
To complete that thought: I need your edification! I want to cook more collards this year. I am a bit collard shy.
Happy new year! I love greens, but I tend to stay away from the winter root vegetables. So I’d like to experiment cooking more with parsnips, turnips, rutabagas, and family.
Your recipe looks lovely! I saw the post on pintrest and it seems you have captured many people’s thought process about eating for the new year!
I have always liked Kale, but used it sparingly. My new goal is to see how I can incorporate into my meal plans at least once per week!
Good luck with your goal and Happy Healthy New Year!
Kale and other hearty greens always make me feel healthier when I eat them, so I definitely want to start using them more.
I’d love to cook more Australian native plants (since I moved to Sydney from D.C) such as wild parsnip and currants!
I have two: Fennel and Spaghetti Squash. I’m fairly new to and in love with both. The fennel for the great flavor, the squash for the fantastic texture.
Happy new year!!! This year I would like to cook more lentils. I feel that I cook too much beans that they have taken over my legumes palate…
happy new years Ella!!!! thank you so much for your posts! i love your photography and recipes!!! a food i would like to start working with more is tofu/tempeh!
I’ve just gotten into the whole quinoa (and other interesting grains) thing, so I’m looking to do more with it this year.
I would like to cook more with coconut oil
I just discovered that I have celiac disease, so I am looking for ways to cook ANYTHING to take the place of grains, especially wheat.
I would like to try and make more gluten free meals
I am looking forward to cooking more venison and with eggs (as all of my 13 layers get going this spring).
I would love to cook with more fancy cheeses!
I would love to cook/bake with more pumpkin since I have so much of it!
I am want to cook more with goat dairy since I can’t have cow dairy.
Don’t get me wrong, I’m all about some rice and quinoa, but I really want to start using different and new grains more often.
brussel sprouts as i recently discovered how much i love them
Pumpkin and cabbage!
More vegetable based soups this year! I get oddly excited about getting back to eating healthy in the New Year – all those sweets over the holidays are fun, but I’m always glad to say farewell when it’s all over.
More Brussels sprouts for me
Arugula! I know it’s great, but I’m never sure quite what I should do with it. This recipe is a great start 🙂
more greens like kale!
I see I’m not the only one who wants to do more cooking with kale! I was a little hesitant to use it at first, because my partner is not always enthusiastic about green things, but I tried a recipe from Neil Perry’s ‘Rockpool’ cookbook and now he’s a convert. I can’t wait to try more things with it.
More interesting salads with lots of veggies and homemade vinaigrettes
So many things. Parsnips and lentils for sure.
I’m determined to find a quinoa recipe that my whole family likes.
Hi Erin, such a lovely blog, I always enjoy reading your recipes. I would like to cook more with black salsify this year. I think it’s a rather uncommon winter vegetable, but so velvety and nutty in taste, even similar to asparagus – it is a pity you don’t find it more often in restaurants or markets either.
My goal is to utilize Hazelnuts more in my cooking. I love their flavor but have pigeon-holed them to just a few recipes I know of. Time to branch out and explore their potential! 🙂
I’ve really been into making egg dishes the past few months (frittatas, quiches), so this recipe looks great! My pinterest food boards are overrun with your posts; love them 🙂 This year I’d like to expand my tofu and tempeh repetoir… something other than thai curry peanut stir fry would be nice! (Although it’s delicious)
My goal is to use different kinda of squash in my cooking this year. I’ve been sticking to the usual butternut and spaghetti…and I was to start trying acorn, delicata squash. And I want to cook them using coconut oil!
I want to expand my range of vegetables, especially greens. Right now I mostly use spinach and an occasional kale. I’d love to join a CSA to try new veggies and recipes!
I LOVE frittatas and the idea of using pumpkin is awesome! I’ll try this next time. Glad to have found your blog 🙂
I want to cook more out of the garden this year and make more frequent trips to the farmer’s market. I want to replace our usual protein + veggies with some interesting dinner salads that include whole grains, fruits, nuts, etc.
Cabbage and Brussels!
fruits and vegetables!
I’ve been feeling pretty blah after the holidays myself. I have a small pumpkin in my pantry that is just begging to be turned into this frittata.
Michael Pollan is a favorite of mine. My food habits have changed substantially and I’ve lost a fair bit of weight. Went on my first vacation since beginning Morano’s “17-day diet” and didn’t gain an ounce!!! I eat lots of spinach, mushrooms, spices, eggs, squash, buckwheat etc all recent topics of my blog – cookupastory.wordpress.com :). I love your recipe!
Recently found out about your blog trough pintrest. Nice! How many will serve with this receipt? Greets from the netherlands.
I just bought a red-veined sorrel for my patio, so I’ll be throwing the leaves in with my salads. My goal is to have several edibles this year- rather than merely ornamental plants.
Coconut flour. As someone with Celiac Disease, I have heard that coconut flour is the way to go…delicious and nutritious.!