Pumpkin & Spinach Frittata

• 400 g pumpkin, peeled and cut into 3cm cubes
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 2 leeks, washed and finely sliced
• 2 garlic cloves, crushed
• 300 g baby spinach leaves, chopped roughly
• fresh ground black pepper
• 8 eggs
• 400 g natural yoghurt
• 50 g matured cheese, grated

1. Preheat oven to 170u0b0C (350u0b0F) and grease a small baking dish with a little bit of oil.
2. Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
3. Tip onto a baking tray & roast for 25 minutes.
4. Heat remaining oil in a frying pan over medium heat.
5. Add leek & cook, stirring, for 5 minutes, or until soft.
6. Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
7. Whisk eggs, yoghurt and cheese together lightly in a large bowl.
8. Add pumpkin and spinach mixture & gently stir to combine.
9. Pour mixture into prepared baking dish & bake for 20 minutes, or until set.

pumpkin, olive oil, soy sauce, leeks, garlic, baby spinach leaves, fresh ground black pepper, eggs, natural yoghurt, matured cheese

Taken from www.food.com/recipe/pumpkin-spinach-frittata-383175 (may not work)