Frittata is such an easy meal to throw together. It's a great dish to make when you have some veggies in the fridge that need to be used. There are so many frittata variations, so you really can get creative.
The pumpkin in this recipe adds a delightful sweetness. The inclusion of spinach adds beautiful colour, not to mention flavour and nutrition.
You could really eat this at anytime of the day. It makes a perfect brunch or lunch, but is also a fantastically quick weekday dinner.
2 1/2 tbs olive oil
2 small brown onions
1/2 medium butternut pumpkin (approx. 400g) cut into about 2cm pieces
60g fresh spinach leaves
1 1/2 tbs Parmesan cheese, grated
1 small handful of parsley, finely chopped
Salt and pepper to taste
Preheat the oven to 180˚C fan-forced.
Place the pumpkin pieces on a medium baking tray, lined with baking paper. Drizzle with 1 tablespoon of the oil and sprinkle with salt and pepper. Toss it all together, pop it in the oven and cook for 30-40 minutes, until soft and golden.
While the pumpkin is cooking, crack the eggs into a medium bowl and whisk. Add the parmesan, parsley and salt and pepper and give it another good whisk. Set this egg mixture aside.
Once the pumpkin is ready, heat the remaining oil in a frying pan. Add the onions and cook on a medium heat until they have softened, stirring them often to ensure they don't stick.
Add the spinach and pumpkin to the frypan and mix everything together. Cook until spinach is slightly wilted, about 5-6 minutes.
Once the vegetables are ready, pour in the egg mixture ensuring it covers all the vegetables and fills the pan.
As it cooks, use a wooden spoon to gently push the egg mixture creating a space so that the egg at the top drizzles down into the bottom of the pan and has a chance to cook. Don't move it too much or you will be left with scrambled eggs!
Cook on a medium heat for about 10 minutes. The mixture will have started to cook and set on the bottom but it will still be wobbly on the top. To finish cooking, place the frypan under the grill for 6-8 minutes until it is golden and set.
Serve with a green salad. It is also delicious with a good quality chutney on the side.