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Recipe

Pumpkin and spinach frittatas with roast vegetable salad

Packed full of sweet pumpkin pieces, fresh spinach and creamy ricotta, these fluffy frittatas are easy to make and can be enjoyed hot or cold as a light meal. For something for substantial, serve with this divine roasted vegetable salad.

Oct 29, 2014 1:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Makes 6 Item
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Ingredients

Pumpkin and spinach frittatas
  • 500 gram peeled, cubed pumpkin
  • 4 4 eggs
  • 125 gram low-fat ricotta
  • 4 trimmed, thinly sliced green onions
  • 20 gram torn baby spinach leaves
  • 2 egg whites, extra
Roast vegetable salad
  • 1 kumara, peeled, chopped
  • 2 zucchini, sliced
  • 2 red onions, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon seasoning of choice
  • 250 gram cherry tomatoes, halved
  • 400 gram can chickpeas, drained
  • bought tzatziki, to serve

Method

Pumpkin and spinach frittatas
  • 1
    Preheat oven to hot, 200°C. Spray a 6-hole, 36-cup (Texas) muffin pan with oil. Line an oven tray with baking paper.
  • 2
    Place pumpkin on tray. Spray lightly with oil and season to taste. Bake 20-25 minutes, until golden and tender. Reduce oven to moderate, 180°C.
  • 3
    In a large bowl, whisk eggs, egg-whites, ricotta and onion together. Season to taste.
  • 4
    Divide pumpkin and spinach between muffin holes. Fill with egg mixture.
  • 5
    Bake 15-20 minutes, until golden and firm. Cool slightly before removing from pan. Serve frittatas warm or cold, with roast vegetable salad.
Roast vegetable salad
  • 6
    Pre-heat an oven to 200°C (180°C fan-forced).
  • 7
    Toss kumara, zucchini and onions in a large baking dish. Add olive oil and seasoning; toss. Bake 30 minutes.
  • 8
    Toss cherry tomatoes through. Bake further 5-10 minutes. Remove from oven; toss chickpeas through. Serve with tzatziki.

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