Pumpkin, Caramelised Onion & Spinach Frittata
Pumpkin, Caramelised Onion & Spinach Frittata
Prep time: 30 minutesCook time: 25 minutes
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Ingredients
- 400 g pumpkin cut into 4 cm cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce or tamari
- 2 brown onions large, sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- sea salt & cracked black pepper
- 8 eggs whisked
- 400 g greek yoghurt or natural yoghurt
- 1 cup tasty cheese grated, plus extra if desired
- 300 g baby spinach
Instructions
- Preheat the oven to 170°C conventional (150°C fan-forced). Line a tray with baking paper. Grease a square baking dish with some olive oil or line with baking paper.
- Place the chopped pumpkin in a bowl, add 1 tablespoon of the olive oil and the soy sauce and mix well. Place on the tray and roast for 30 minutes.400 g pumpkin, 2 tablespoons extra virgin olive oil, 1 tablespoon soy sauce
- Meanwhile, place a medium frying pan over medium heat. Add the remaining tablespoon of olive oil and the onion. Sauté for 10 minutes, stirring occasionally, until soft. Add the balsamic vinegar and brown sugar and stir well. Cook for a further 3 minutes. Season well and set aside to cool.2 tablespoons extra virgin olive oil, 2 brown onions, 1 tablespoon brown sugar, 1 tablespoon balsamic vinegar
- In a bowl, combine the eggs, yoghurt and tasty cheese. Season well.8 eggs, 400 g greek yoghurt, 1 cup tasty cheese
- In your baking dish, place the cooked pumpkin pieces, caramelised onion and half the spinach leaves. Pour over the egg mix. You can add a little extra tasty cheese if you wish. Top the frittata with the remaining spinach leaves and gently push the spinach down so some of the leaves are immersed in the liquid.400 g pumpkin, 2 brown onions, 300 g baby spinach, 8 eggs, 400 g greek yoghurt, 1 cup tasty cheese
- Bake for 28 minutes until set and cooked through.
- This frittata will last in the fridge for up to 4 days. It also freezes well.
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