Pumpkin, Spinach And Feta Frittata
- 4 cups coarsely chopped pumpkin, 640g
- 1 large coarsely chopped potato, 300g
- 125 g baby spinach leaves, chopped coarsely
- 200 g feta cheese, crumbled
- 3/4 cup coarsely grated cheddar cheese
- 8 eggs, beaten lightly
- 1 small red onion, sliced thinly
- Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
- Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
- Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
- Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.
pumpkin, potato, baby spinach leaves, feta cheese, cheddar cheese, eggs, red onion
Taken from www.food.com/recipe/pumpkin-spinach-and-feta-frittata-164611 (may not work)