Name: Pumpkin & Spinach Frittata
Total time: 45 min
Ingredients: 400 g pumpkin (peeled and cut into 3cm cubes); 1 tablespoon olive oil; 1 teaspoon soy sauce; 2 leeks (finely sliced and washed); 2 cloves garlic (crushed); 300 g baby spinach leaves; freshly ground black pepper; 8 eggs; 400 g low-fat natural yoghurt; 50 g matured cheese (grated)

Pumpkin, spinach, eggs and natural yoghurt. This pumpkin and spinach frittata is a healthy, delicious vegetarian recipe.

Pumpkin & Spinach Frittata

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Total Time 45

Ingredients

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

Instructions

Preheat oven to 170oC. Grease a small baking dish with a little oil.
Place pumpkin in a bowl with 1 teaspoon oil and soy sauce and toss to coat. Tip pumpkin onto a baking tray and roast for 25minutes.
Heat remaining oil in a frying pan over medium heat. Add leek and cook for 5 minutes, or until soft. Add garlic and spinach leaves and cook until spinach has wilted.
Tip mixture onto a work surface and chop roughly. Season to taste with pepper.
Whisk eggs, yoghurt and cheese together lightly in a large bowl. Add pumpkin and spinach mixture and gently stir to combine.
Pour mixture into prepared dish and bake in oven by 20 minutes, or until set.
Serve with a salad.