Pumpkin & Spinach Frittata
Serves 4
Ingredients:
- Oil spray
- 500g pumpkin, sliced thinly
- 2 cloves garlic, crushed
- 1 tablespoon oil
- 6 eggs
- ½ cup low fat milk
- 1½ cups baby spinach
- ¼ cup Parmesan cheese, finely grated
- Pinch of nutmeg
- Freshly ground black pepper
Preheat oven to 200°C and spray a baking tray with oil. Place pumpkin slices on a baking tray and roast, uncovered, until the pumpkin is tender. Spray a square cake pan or lasagne dish with oil and line the base and sides with baking paper. Whisk eggs with milk, nutmeg, pepper, garlic and oil. Layer half of the pumpkin in the pan, top with spinach then remaining pumpkin. Pour the egg mixture over the pumpkin and spinach and sprinkle with cheese. Bake, uncovered, for about 25 minutes or until firm. Stand 5 minutes before slicing.
Tip:
This recipe is included as a suggestion for lunch, as it can be served cold. However, it is also delicious served warm with a side salad as an evening meal.
