Pumpkin & Spinach Frittata |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a great tasty frittata. Ingredients:
600 g peeled butternut pumpkin, cut into about 1 . 5 cm cubes |
1/4 cup olive oil |
1 teaspoon tamari |
1 leek, white part only finely sliced |
2 garlic cloves, crushed |
250 g baby spinach leaves |
10 eggs |
1/4 cup light cream |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat the oven to 170d Celsius.
2. Grease a 20 x 30cm baking pan.
3. Place the pumpkin with 1 tablespoon of oil and the tamari in a bowl and mix well.
4. Place the pumpkin on a large baking tray and roast for 25 minutes until just golden.
5. Heat the remaining olive oil in a large pan and add the leek and cook for 2-3 minutes until softened.
6. Add the garlic and cook for a further minute, then add the spinach leaves and cook until they are just wilted then remove from the heat.
7. Roughly chop the mixture and set aside.
8. Place the eggs, cream and parmesan in a large bowl and season well with salt and pepper and stir through the reserved pumpkin and spinach.
9. Pour into the prepared pan and bake for about 35 minutes or until set and golden.
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