You can quickly whip up this frittata recipe if you’re in need of a good meal to pack or have immediately. Made of eggs, pumpkin, spinach and cheese, it gives a good amount of protein and fibre in a single dish. It’s even better if you have a side salad and crusty bread at hand!
- 4 cup (640 g) coarsely chopped pumpkin
- 1 potato (300 g), chopped coarsely
- 125 g baby spinach leaves, chopped coarsely
- 200 g fetta cheese, crumbled
- ¾ cup (90 g) coarsely grated cheddar cheese
- 8 eggs, beaten lightly
- 1 red onion (100 g), sliced thinly
Preheat oven to very hot. Grease deep 23 cm square cake pan; line base and two opposite sides with baking paper.
Place pumpkin in large microwave-safe bowl, cover; cook on high (100 per cent), stirring halfway through cooking time, about 5 mins or until just tender. Place potato in small microwave-safe bowl, cover; cook on high (100 per cent) 4 mins 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 mins or until firm. Stand 5 mins before serving.
TIP If you don’t have a microwave oven, boil or steam pumpkin and potato, separately, until just tender; drain.
TIP You will need to buy a piece of pumpkin weighing approximately 800g to make this recipe.