Pumpkin Spinach Frittata Food

PUMPKIN, SPINACH AND FETA FRITTATA

Steps:

• Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
• Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes 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 minutes or until firm. Stand 5 minutes before serving.

PUMPKIN & SPINACH FRITTATA

Steps:

• Preheat the oven to 170d Celsius.
• Grease a 20 x 30cm baking pan.
• Place the pumpkin with 1 tablespoon of oil and the tamari in a bowl and mix well.
• Place the pumpkin on a large baking tray and roast for 25 minutes until just golden.
• Heat the remaining olive oil in a large pan and add the leek and cook for 2-3 minutes until softened.
• 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.
• Roughly chop the mixture and set aside.
• 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.
• Pour into the prepared pan and bake for about 35 minutes or until set and golden.

PUMPKIN FRITTATA

Steps:

• Cook yam in boiling water until tender, about 7 minutes, then drain & set aside.
• Preheat oven to 400 degrees F.
• In large, nonstick ovenproof skillet, warm 1 TEASPOON olive oil over medium heat until hot but not smoking.
• Add carrot, scallions & garlic, & cook, stirring frequently, until carrot is soft, about 5 minutes. Remove from skillet & set aside to cool slightly.
• In a medium bowl, stir together the whole eggs, egg whites, pumpkin puree, ginger, salt, pepper & nutmeg, then stir in the carrot mixture.
• In the same skillet, over medium heat, warm remaining 2 teaspoons of olive oil until hot but not smoking.
• Add yam & stir to coat.
• Spoon egg/carrot mixture on top & sprinkle with mozzarella cheese.
• Cook until bottom is set, about 5 minutes.
• Transfer skillet to oven & bake until frittata is set, about 10 minutes.
• Cut into wedges, serve & enjoy!

SPINACH FRITTATA

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
• Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
• Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.

PUMPKIN & SPINACH FRITTATA

Steps:

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