This delicious Pumpkin, Spinach and Feta Frittata from Women’s Weekly Food makes for a great vegetarian dinner and leftovers (after a few adjustments from our dietitians)! It is meat-free and easy to add a variety of different vegetables into the meal. Try it out now!
- 4 cup coarsely chopped pumpkin
- 1 potato, chopped coarsely
- 125 grams baby spinach leaves, chopped coarsely
- 100 grams reduced-fat feta cheese, crumbled
- 1/2 cup coarsely grated cheddar cheese
- 8 eggs, beaten lightly
- 1 red onion, sliced thinly
Preheat oven to very hot.
Grease deep 23cm-square cake pan; line base and two opposite sides with baking paper.
Place pumpkin in a large microwave-safe bowl, cover; cook on high (100%), stirring halfway through cooking time, about 5 minutes or until just tender.
Place potato in a small microwave-safe bowl, cover; cook on high (100%) 4 minutes or until just tender.
Combine pumpkin and potato in a 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.