Pumpkin & Spinach Frittata

1. 1

   Preheat the oven to 170d Celsius.

2. 2

   Grease a 20 x 30cm baking pan.

3. 3

   Place the pumpkin with 1 tablespoon of oil and the tamari in a bowl and mix well.

4. 4

   Place the pumpkin on a large baking tray and roast for 25 minutes until just golden.

5. 5

   Heat the remaining olive oil in a large pan and add the leek and cook for 2-3 minutes until softened.

6. 6

   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. 7

   Roughly chop the mixture and set aside.

8. 8

   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. 9

   Pour into the prepared pan and bake for about 35 minutes or until set and golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.