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Pumpkin & Spinach Frittata

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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

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.