Pumpkin & Spinach Frittata Recipe

Name: Pumpkin & Spinach Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 170u00b0C (350u00b0F) and grease a small baking dish with a little bit of oil.
2
Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
3
Tip onto a baking tray & roast for 25 minutes.
4
Heat remaining oil in a frying pan over medium heat.
5
Add leek & cook, stirring, for 5 minutes, or until soft.
6
Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
7
Whisk eggs, yoghurt and cheese together lightly in a large bowl.
8
Add pumpkin and spinach mixture & gently stir to combine.
9
Pour mixture into prepared baking dish & bake for 20 minutes, or until set.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 g pumpkin, peeled and cut into 3cm cubes, 1 tablespoon olive oil, 1 teaspoon soy sauce, 2 leeks, washed and finely sliced, and more.

Yes, Pumpkin & Spinach Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin & Spinach Frittata

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