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Pumpkin & Leek Frittata

A bona fide experiment from my kitchen

 pumpkin and leek fritata

In which we begin calorie counting
My partner, to whom I need to assign a suitable pseudonym, has just returned from a 5 week trip to the US and Germany, and decided that a diet is in order. Since January I’ve been either recovering from surgery, or ill again, so my daily activity is much lower than is normal for me, and it shows. Consequently, we are both calorie counting for the next couple of months; him to lose some weight, and me to make sure I don’t gain any more. This means we have both set our daily caloric intake at 1700 calories per day.

In practical terms, what it means is that we calculate the calories in the foods we eat and enter them onto spreadsheets a friend made. When I cook, I weigh everything carefully and jot down the calorie contents, as well as the ingredients and the method. What this means for my recipes here is I will include exact weights of my ingredients, and calorie counts for each dish, and per serving, because I might as well share all the information I have.

Introducing the NOTEBOOK
Conveniently, one of the presents he picked up for me on this trip was a blank recipe book which is divided into sections with lots of lined pages as well as plastic pockets for recipes cut out of magazines or (much more likely) printed from the internet. In short, it’s very nifty and a decided improvement on my usual method of scribbling stuff down on loose pieces of paper, or whichever small notebook I happen to be using at the time.

recipe book starters fish notes

(click thumbnails for full sized photos)

Pumpkin and Leek Frittata
Makes 2-4 servings

Ingredients
1 large leek (175g)
1 stick celery (30g)
About 1/4 of a Japanese pumpkin (300g) – any other pumpkin would do.
2 small carrots (100g)
2 large eggs (63g each)
Cheese (30g)
1 tsp extra virgin olive oil
Salt
Pepper
Mixed herbs: e.g. oregano, parsley, chives, garlic, marjoram
1 tiny pinch of cayenne
Water
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