Pumpkin Spinach Frittata Recipes

Steps:

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

Steps:

• Preheat the oven to 170d Celsius.
• Grease a 20 x 30cm baking pan.
• Place the pumpkin with 1 tablespoon of oil and the tamari in a bowl and mix well.
• Place the pumpkin on a large baking tray and roast for 25 minutes until just golden.
• Heat the remaining olive oil in a large pan and add the leek and cook for 2-3 minutes until softened.
• 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.
• Roughly chop the mixture and set aside.
• 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.
• Pour into the prepared pan and bake for about 35 minutes or until set and golden.

Steps:

• Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
• Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
• Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
• Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.