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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

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

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