Ingredients
-
600
-
1/4
-
1
-
1
-
2
-
250
-
10
-
1/4
-
1/2
-
-
-
-
-
-
Directions
Pumpkin & Spinach Frittata, This is a great tasty frittata , Brilliant! used 2 leeks and left out the tamari I also added 200g of cubed bacon It did my husband and I for 3 meals, and I still want more Thank you so much!, Well, I had all kinds of turmoil getting this made but I am very glad I stuck with it! I ended up getting all the veggies cooked and blended and then realizing that I had bad eggs So I had to refrigerate the veggies and combine them with the eggs the next day But honestly, this worked really well used what we call butternut squash because I think that is what was intended (and it is close to regular pumpkin anyway) and soy sauce used frozen spinach (because my fresh was bad), 5 eggs and 10 egg whites, and fat free half and half This was sweet with all the squash and made a TON We ate it at room temperature Yum!
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Steps
|
1
Done
|
Preheat the Oven to 170d Celsius. |
|
2
Done
|
Grease a 20 X 30cm Baking Pan. |
|
3
Done
|
Place the Pumpkin With 1 Tablespoon of Oil and the Tamari in a Bowl and Mix Well. |
|
4
Done
|
Place the Pumpkin on a Large Baking Tray and Roast For 25 Minutes Until Just Golden. |
|
5
Done
|
Heat the Remaining Olive Oil in a Large Pan and Add the Leek and Cook For 2-3 Minutes Until Softened. |
|
6
Done
|
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. |
|
7
Done
|
Roughly Chop the Mixture and Set Aside. |
|
8
Done
|
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. |
|
9
Done
|
Pour Into the Prepared Pan and Bake For About 35 Minutes or Until Set and Golden. |
