Pumpkin & Spinach Frittata

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a great tasty frittata.

Ingredients Nutrition

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.
Most Helpful

5 5

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!

5 5

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!