Fetta pumpkin & spinach frittata – Azzuro Epicurean

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Fetta pumpkin & spinach frittata

By Kerry Hart July 08, 2016 0 comments

Serves 6 -8 - Prep time: 20 minutes - Cooking time: 25 minutes

Ingredients

600g pumpkin, peeled and thinly sliced
2 cloves garlic, crushed
1 tbsp Tuscan Blend olive oil
2 cups baby spinach leaves
125g fetta, diced
6 eggs
1/4 cup water
Black pepper to taste
1/2 cup parmesan cheese

Method

Toss pumpkin, garlic and oil together. Place on baking tray. Cook on Fan Plus at 180 C for 15 minutes until tender.
Layer spinach, fetta and pumpkin in a lightly greased 25cm flan dish.
Combine eggs, water and pepper.
Pour egg mixture over vegetables and sprinkle with parmesan.
Bake on Fan Plus at 180 C for 25 minutes or until set when tested.

Recipe: Miele

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