PUMPKIN, SPINACH AND FETA FRITTATA
This is the easiest and fastest dinner, healthy and can be made ahead. The hardest thing is cutting up the pumpkin, the rest is embarassingly easy. It looks nice and colourful too.
Provided by MellowMel
Categories Vegetable
Time 50m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
- Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
- Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
- Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.
Nutrition Facts : Calories 480.1, Fat 27.9, SaturatedFat 15.2, Cholesterol 489.8, Sodium 861.5, Carbohydrate 29.6, Fiber 3.5, Sugar 6.1, Protein 29
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daniel peralta
daniel-peralta@hotmail.comThis was my first time making a frittata and it turned out great! I'm definitely going to be making this again.
Eli Dimitri
dimitrie45@hotmail.comI added some chopped bacon to my frittata and it was amazing! This recipe is so versatile and easy to customize.
C Lindle
c.l@hotmail.comThis frittata was a great way to use up leftover pumpkin puree. It was easy to make and really tasty.
Change Style8
style8_change41@yahoo.comI've made this frittata several times and it's always a winner. It's easy to make and the results are always impressive.
Obaremi Emmanel
e.o@yahoo.comDelicious!
Komal Malghani
k28@hotmail.comThis was a great recipe! I made it for brunch and it was a big hit. The frittata was light and fluffy, and the flavors were perfect. I will definitely be making this again.
RAYMOND HOOVER
h-r48@gmail.comI'm not usually a fan of frittatas, but this one was really good. The pumpkin and spinach gave it a nice flavor and the feta added a salty tang. I would definitely make this again.
Abbey Bevans
a.b63@gmail.comThis frittata was delicious! I especially liked the combination of pumpkin and feta. I served it with a side of fruit salad and it was the perfect breakfast.
Ralton Noble
ralton@yahoo.comI loved the simplicity of this recipe. It was easy to follow and the frittata turned out great. I added some extra vegetables to mine, like bell peppers and zucchini.
Waseem Saddique
w.saddique@aol.comThis pumpkin spinach and feta frittata was a hit with my family! The flavors were well-balanced and the texture was perfect. I will definitely be making this again.