PUMPKIN, SPINACH AND FETA FRITTATA
This is the easiest and fastest dinner, healthy and can be made ahead. The hardest thing is cutting up the pumpkin, the rest is embarassingly easy. It looks nice and colourful too.
Provided by MellowMel
Categories Vegetable
Time 50m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 480.1, Fat 27.9, SaturatedFat 15.2, Cholesterol 489.8, Sodium 861.5, Carbohydrate 29.6, Fiber 3.5, Sugar 6.1, Protein 29
PUMPKIN & SPINACH FRITTATA
This is healthy lunch or dinner recipe from Australia's CSIRO Total Well-Being Diet. Serve with a nice, crisp salad. You'll need a baking tray, a frying pan & a baking dish.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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