Spinach, Leek and Pumpkin Frittata
Serves: 4
Prep time: 15 minutes
Cook time: 50 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 4 cups pumpkin (any variety), peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon mixed herbs
- Black pepper, to taste
- 2 leeks, washed and finely sliced
- 2 garlic cloves, finely diced
- 400g baby spinach
- 8 eggs
- 2 cups natural yoghurt, reduced fat
- 120g reduced fat cheddar cheese, grated
Method:
- PREHEAT oven to 170ºC. Line a pie dish with baking paper.
- PLACE pumpkin on a baking tray. Drizzle with 1 tablespoon of oil and toss through mixed herbs and pepper. Bake in the oven for 25 minutes.
- HEAT remaining olive oil in a frypan over medium heat. Add leek and stir to cook until soft. Add garlic and spinach and stir until spinach is wilted.
- WHISK eggs, yoghurt and cheese together in a bowl. Stir in roasted pumpkin, leek, and spinach mix.
- POUR mixture into lined pie dish.
- BAKE for 20-25 minutes or until golden and set.
- SERVE warm or cold with a side salad.
What's Great About It:
This healthy frittata is packed with nutrients and is easy to prepare. If you have other vegetables left over in the crisper, chop them up and add them to this recipe to use up vegetables that are getting to the end of their life. This recipe can be meal prepped ahead of time and kept in the fridge or frozen for a later date.
