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Pumpkin & Spinach Frittata

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Ingredients

Adjust Servings:
600 g peeled butternut pumpkin, cut into about 1 . 5 cm cubes
1/4 cup olive oil
1 teaspoon tamari
1 leek, white part only finely sliced
2 garlic cloves, crushed
250 g baby spinach leaves
10 eggs
1/4 cup light cream
1/2 cup grated parmesan cheese

Nutritional information

332.6
Calories
197 g
Calories From Fat
21.9 g
Total Fat
6.5 g
Saturated Fat
366.4 mg
Cholesterol
1219.3 mg
Sodium
17.9 g
Carbs
3.3 g
Dietary Fiber
4 g
Sugars
18.2 g
Protein
284g
Serving Size

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Pumpkin & Spinach Frittata

Features:
    Cuisine:

    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!

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Hazel Baker

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