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    You are in: Home / Recipes / Pumpkin & Spinach Frittata Recipe
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    Pumpkin & Spinach Frittata

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Latchy's Note:

    This is a great tasty frittata.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 170d Celsius.
    2. 2
      Grease a 20 x 30cm baking pan.
    3. 3
      Place the pumpkin with 1 tablespoon of oil and the tamari in a bowl and mix well.
    4. 4
      Place the pumpkin on a large baking tray and roast for 25 minutes until just golden.
    5. 5
      Heat the remaining olive oil in a large pan and add the leek and cook for 2-3 minutes until softened.
    6. 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. 7
      Roughly chop the mixture and set aside.
    8. 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. 9
      Pour into the prepared pan and bake for about 35 minutes or until set and golden.

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    Ratings & Reviews:

    • on August 04, 2009

      55

      Brilliant! I used 2 leeks and left out the tamari. I also added 200g of cubed bacon. It did my husband and I for 3 meals, and I still want more. Thank you so much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2004

      55

      Well, I had all kinds of turmoil getting this made but I am very glad I stuck with it! I ended up getting all the veggies cooked and blended and then realizing that I had bad eggs. So I had to refrigerate the veggies and combine them with the eggs the next day. But honestly, this worked really well. I used what we call butternut squash because I think that is what was intended (and it is close to regular pumpkin anyway) and soy sauce. I used frozen spinach (because my fresh was bad), 5 eggs and 10 egg whites, and fat free half and half. This was sweet with all the squash and made a TON. We ate it at room temperature. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin & Spinach Frittata

    Serving Size: 1 (284 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 332.6
     
    Calories from Fat 197
    59%
    Total Fat 21.9 g
    33%
    Saturated Fat 6.5 g
    32%
    Cholesterol 366.4 mg
    122%
    Sodium 1219.3 mg
    50%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.9 g
    15%
    Protein 18.1 g
    36%

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