PUMPKIN & SPINACH FRITTATA

Pumpkin & Spinach Frittata image

Provided by Rhiannon and Matt

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

400 g pumpkin, peeled and cut into 3cm cubes
1 tablespoon olive oil
1 teaspoon soy sauce
2 leeks, washed and finely sliced
2 garlic cloves, crushed
300 g baby spinach leaves, chopped roughly
fresh ground black pepper
8 eggs
400 g natural yoghurt
50 g matured cheese, grated

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.