Pumpkin And Spinach Frittata

 

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

Pumpkin & Spinach Frittata

Total Time 45 minutes

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

Method
 

  1. Preheat oven to 170oC. Grease a small baking dish with a little oil.
  2. 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.
  3. 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.
  4. Tip mixture onto a work surface and chop roughly. Season to taste with pepper.
  5. Whisk eggs, yoghurt and cheese together lightly in a large bowl. Add pumpkin and spinach mixture and gently stir to combine.
  6. Pour mixture into prepared dish and bake in oven by 20 minutes, or until set.
  7. Serve with a salad.

Originally posted 2013-11-05 09:38:55.

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