Pumpkin & Spinach Frittata

Submitted by Rhiannon and Matt

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 4

ingredients

• 400 g pumpkin, peeled and cut into 3cm cubes
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 2 leeks, washed and finely sliced
• 2 garlic cloves, crushed
• 300 g baby spinach leaves, chopped roughly
• fresh ground black pepper
• 8 eggs
• 400 g natural yoghurt
• 50 g matured cheese, grated

directions

1. Preheat oven to 170°C (350°F) and grease a small baking dish with a little bit of oil.
2. Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
3. Tip onto a baking tray & roast for 25 minutes.
4. Heat remaining oil in a frying pan over medium heat.
5. Add leek & cook, stirring, for 5 minutes, or until soft.
6. Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
7. Whisk eggs, yoghurt and cheese together lightly in a large bowl.
8. Add pumpkin and spinach mixture & gently stir to combine.
9. Pour mixture into prepared baking dish & bake for 20 minutes, or until set.

Reviews

[annmcleod1]

This is a delicious recipe. I added some mushrooms as well.