Pumpkin & Spinach Frittata

May 30, 2023May 30, 20230 1
Pumpkin & Spinach Frittata: A Healthy and Flavorful Meal for Anytime
in Breakfast/Brunch

Prep

15 min

Cook

45 min

Ready In

1 hour

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

400 g pumpkin , peeled and cut into 3cm cubes
1 tablespoon olive oil
1 teaspoon soy sauce
2 leeks , washed and finely sliced
2 garlic cloves , crushed
300 g baby spinach leaves , chopped roughly
fresh ground black pepper
8 eggs
400 g natural yoghurt
50 g matured cheese , grated

Nutrision Information

Servings Per Recipe
8
Calories
236
Sugar
6g
Fat
14g
Pumpkin & Spinach Frittata is a flavorful and healthy meal that can be enjoyed for breakfast, lunch, or dinner. It is a versatile recipe that can be easily customized with your favorite vegetables, cheese, or meats. This frittata is an excellent way to sneak in more veggies to your diet, while also providing protein and healthy fats. It is also a great make-ahead meal that can be reheated quickly for a busy morning or enjoyed as a light lunch at work. Whether you are a fan of eggs and vegetables or looking for a change of pace, give this recipe a try!

Instructions

1.Preheat the oven to 350°F/180°C.
2.Heat the oil in a large frying pan over medium-high heat. Add the pumpkin cubes and toss to coat them well with the oil. Season with soy sauce and fry for 5-8 minutes or until they are softened and starting to brown.
3.Add the leeks and garlic to the pan and fry for another 2-3 minutes, or until the leeks are softened.
4.Mix in the chopped spinach and continue frying for another 5-7 minutes, or until the spinach has wilted and there is no excess liquid left in the pan.
5.In a separate bowl, beat together the eggs, yoghurt, and grated cheese. Season with black pepper.
6.Pour the egg mixture over the vegetables in the frying pan.
7.Place the pan in the preheated oven and bake for 25-30 minutes, or until the eggs are set and golden on top.
8.Remove from the oven and leave to cool for 5 minutes before slicing and serving.

PROS

This frittata is a great way to get in your vegetables and protein in the morning or as a light lunch.

It is easy to customize with your favorite vegetables, cheese, or meat.

Leftovers can be stored in the fridge or freezer for a quick and healthy meal later on.

CONS

The total cooking time can be a bit long, but it is mostly hands-off time in the oven.

The recipe calls for quite a bit of dairy (yoghurt and cheese), which may not be suitable for those with lactose intolerance or sensitivity.

HEALTH & BENEFITS

This frittata is packed with nutrients from the pumpkin, spinach, and eggs.
Pumpkin is rich in fiber, vitamins, and minerals such as potassium and magnesium.
Spinach is loaded with iron, vitamin C, and antioxidants.
Eggs provide high-quality protein, as well as vitamins and healthy fats.

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