Pumpkin, Leek & Spinach Frittata
Pumpkin, Leek & Spinach Frittata can be made as one large frittata or as individual ones for easy serving.
Makes 8 – 12 depending on tin size and fullness
Preparation time: 5 minutes
Cooking time: 15 minutes
250g butternut pumpkin, peeled, cut into 2cm pieces
1 tablespoon (20 ml) extra virgin olive oil + 1 tablespoon (20 ml) extra to grease
1 small leek, sliced
1 clove garlic, finely chopped
½ cup baby spinach leaves, torn or shredded
1/3 cup (80 mls) cream
salt and freshly ground black pepper
¾ cup (60g) freshly grated parmesan
100g pancetta or prosciutto, torn into large pieces (optional)
- Preheat oven to 190°C (170°C fan-forced) . Brush two 12-hole (100ml) cupcake tins with oil.
- Steam or microwave pumpkin until tender. Place large frying pan over medium heat and add oil. Gently cook the leek for a minute or two, then add garlic and cook until soft but not brown. Divide evenly between holes of prepared pan. Top with pumpkin and baby spinach leaves.
- Whisk eggs, cream, salt, pepper and half the cheese together in a jug. Pour over vegetables. Top with remaining parmesan. Bake for 10 to 12 minutes or until set.
- Meanwhile grill or fry the pancetta until crisp. Drain on kitchen paper. Top cooked frittata with shards of pancetta, if desired.
Lyndey’s Note: This can also make one large frittata. Bake for 35 – 40 minutes.
Non-vegetarians might prefer to line the patty holes with pancetta and then put the vegetables and egg mixture in.
Related Recipe: Zucchini, Mint & Fetta Frittata