Rachael Finch

Easy-peasy Pumpkin + Spinach Frittata

If I don’t have eggs for breaky occasionally I’ll feel like them for dinner. I love the idea of a frittata because you can make it without the heaviness of pastry bases or crusts and you can more or less use whatever you’ve got sitting in the fridge. Aside from baking time this literally took me 15 minutes to make. Enjoy! X

Pumpkin + Spinach Frittata
Serves approx 6

4 cups pumpkin, diced + cooked
3 cups fresh baby spinach
5 organic free range eggs, lightly beaten
3 organic free range egg whites, lightly beaten
150g low fat fetta cheese, crumbled
½ spanish onion, sliced
¼ cup almond/soy milk
Salt + Pepper, to taste

1. Add all ingredients except onion to large mixing bowl and fold through. Careful not to mash the pumpkin, keep it chunky!
2. Pour mixture into baking dish lined with paper and arrange sliced onion on top.
3. Bake 200 degrees (fan forced) approx 40-45mins. Let cool before slicing.

I served mine with a rocket + cherry tomato salad with balsamic dressing. Delish! Lots of left-overs too which are great for lunches.

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