1 title, 1 headnote, 2 note, 1 servings, 9 ingredient, 5 method. One recipe, starting at line 1.

1. 1Pumpkin, kale and goat's cheese frittatatitlerecipe starts here
2. 2This delicious gluten-free pumpkin, kale and goat's cheese frittata is ideal for a light lunch or supper with a green saladheadnote
3. 31 hour 15 minutesnote
4. 4Serves 4servings
5. 5600 g pumpkin or squash (approx. 500g) cut into 1.5cm piecesingredient
6. 63 tbsp olive oilingredient
7. 7100 g curly leaf kaleingredient
8. 86 large eggsingredient
9. 9200 ml double creamingredient
10. 1025 g grated parmesan (or a vegetarian hard cheese alternative)ingredient
11. 110.25 tsp dried chilli flakesingredient
12. 121 garlic clove, crushedingredient
13. 13150 g tub soft French goats' cheese (or vegetarian alternative)ingredient
14. 14Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the pumpkin in a shallow roasting tin, toss with two tablespoons of olive oil, season well, and roast for 20-25 minutes or until just tender.method
15. 15Bring a pan of salted water to the boil, blanch the kale for 3 minutes, then drain and pat dry with kitchen paper.method
16. 16When 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.method
17. 17Heat the remaining one tablespoon of olive oil in a 22-24cm nonstick 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.method
18. 18Pour the egg mixture into the pan and dot over the goats’ cheese. Add a little more pepper and cook over a medium heat for 2 minutes, then transfer to the oven and bake for 20-25 minutes until puffed and golden – cover with foil if the top is over-browning. Slice into wedges to serve.method
19. 19Get ahead: roast the squash and blanch the kale a couple of hours ahead.note