It has been a very busy Grammy Gold thus far, what with Elts and I tenuously rekindling our friendship, Salt-n-Pepa were here and pushed their way to my kitchen with a shoop to talk about sex – obviously – and Grammy predictions, before my chum Zach Braff scrubbed in for a wee catch up.

Exhausting, no?

Being the dedicated chap I am though, I am not letting this extreme, extreme, fatigue get me  down and when my dear friend Nelly Furtado flew in this morning – like a bird, obvs – I excitedly greeted her and got to work catching up and chatting about her Grammy category Best Pop Vocal Performance.

I first connected with Nells in ‘99 while producing the soundtrack to Brokedown Palace. Given that she hit the big time with Whoa Nelly! the following year, I attribute all of her success to my influence … and boy does she know that.

After quickly catching up on what she has been up to – who knew she was releasing another album next month? – we quickly got to work on chatting about our Grammy picks. Shock of all shocks, Nelly firmly agreed Queen Bey would be taking the stage with her in utero destiny’s children for Solo Performance and Sia  – I think because she was scared to shade an Aussie while visiting – and Sean Paul for Group Performance.

More importantly, our robust discussion was balanced by a beautifully delicate Nelly Frittato.

 

 

Now I know you’re used to me trying to slip my meat into somewhere it isn’t needed – FYI I feel frittatas are a vegetarian meal … even when I add chorizo or bacon – but this time I knew that a meatless option would suffice.

Plus, I had zero reason to make erotic puns to woo her.

Say what you want, the sweet leek and pumpkin perfect cut through the sharp goat’s cheese to really pack a delicious punch. Even without some meat.

Enjoy!

 

 

Nelly Frittato
Serves: 4.

Ingredients
500g butternut pumpkin, cut into large(ish) cubes
olive oil, to drizzle
1 bunch asparagus, trimmed and cut into 3cm pieces
unsalted butter
1 garlic clove, finely chopped
2 leeks, thinly sliced
10 eggs
1 bunch chives, finely chopped
120g soft goat’s cheese

Method
Preheat oven to 180°C.

Chuck the pumpkin on a baking tray, drizzle with a lug of oil and roast for about ten minutes, or until just tender. Add the asparagus and cook for a further minute or two.

Heat a small knob of butter in a deep skillet over medium heat and saute the garlic and leek asparagus for a couple of minutes. Remove from the heat and set aside ¾ of the mixture in a separate bowl. Spread the remainder over the base of the pan.

In another bowl, beat the eggs, chives and a whack of salt and pepper.

Place the pumpkin and asparagus on top of the leek base, before topping with the remaining leek and crumbling over the cheese. Pour over the egg mixture and bake for 30-40 minutes. Remove and stand for 10 minutes before devouring.

 

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