PUMPKIN & SPINACH FRITTATA
This is healthy lunch or dinner recipe from Australia's CSIRO Total Well-Being Diet. Serve with a nice, crisp salad. You'll need a baking tray, a frying pan & a baking dish.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 170°C (350°F) and grease a small baking dish with a little bit of oil.
- Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
- Tip onto a baking tray & roast for 25 minutes.
- Heat remaining oil in a frying pan over medium heat.
- Add leek & cook, stirring, for 5 minutes, or until soft.
- Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
- Whisk eggs, yoghurt and cheese together lightly in a large bowl.
- Add pumpkin and spinach mixture & gently stir to combine.
- Pour mixture into prepared baking dish & bake for 20 minutes, or until set.
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Monica Biggs
[email protected]This frittata was easy to make and it turned out great! I will definitely be making it again.
brianna bae haygood
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this frittata. The pumpkin flavor was subtle and the spinach added a nice balance. I would definitely make this again.
pat guthro
[email protected]This was a great recipe! I made it for my family and everyone loved it. The frittata was fluffy and flavorful, and the pumpkin and spinach added a nice touch of sweetness and color.
Fungile Ntshoze
[email protected]I've made this frittata several times now and it's always a hit! It's so easy to make and it's a great way to use up leftover pumpkin puree. I love that it's also a healthy and filling meal.
Edema Ismail
[email protected]This frittata was absolutely delicious! I made it for breakfast this morning and it was the perfect start to my day. The pumpkin and spinach were a great combination, and the eggs were cooked to perfection. I will definitely be making this again soon