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With a side salad and crusty bread, this delicious frittata makes a satisfying and delicious vegetarian dinner – and great leftovers for your work lunch!
Ingredients
Method
1.Preheat oven to very hot. Grease deep 23cm-square cake pan; line base and two opposite sides with baking paper.
2.Place pumpkin in large microwave-safe bowl, cover; cook on high (100%), stirring halfway through cooking time, about 5 minutes or until just tender. Place potato in small microwave-safe bowl, cover; cook on high (100%) 4 minutes or until just tender.
3.Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
4.Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.
If you don’t have a microwave oven, boil or steam pumpkin and potato, separately, until just tender; drain. You will need to buy a piece of pumpkin weighing approximately 800g to make this recipe.
Note
