Pumpkin & Spinach Frittata

Serves 4 or freeze in serving sizes to take to work for lunch or the kids' lunchbox

400g pumpkin, peeled and cut into 3cm cubes


1 tablespoon olive oil


1 teaspoon soy sauce


2 leeks, finely sliced and washed


2 cloves garlic, crushed
300g baby spinach leaves


Freshly ground black pepper


8 eggs


400g low-fat natural yoghurt


50g matured cheese, grated

 

Preheat oven to 170°C (330°F). Grease a small baking dish with a little oil.

Place pumpkin in a bowl with 1 teaspoon oil and soy sauce and toss to coat. Tip pumpkin into a baking tray and roast for 25 minutes.

Heat remaining oil in a frying pan over medium heat. Add leek and cook for 5 minutes, or until soft. Add garlic and spinach leaves and cook until spinach has wilted. Tip mixture onto work surface and chop roughly. Season to taste with pepper.

Whisk eggs, yoghurt and cheese together lightly in a large bowl. Add pumpkin and spinach mixture and gently stir to combine. Pour mixture into prepared dish and bake in oven for 20 minutes, or until set. Serve with a salad.

Optional extras could be diced bacon or feta cheese instead fo the grated cheese or extra vegies such as  capscium and mushrooms