Pumpkin, Leek & Spinach Frittata

  • cooking time
    20 m
  • serves
    4
Spray oil for cooking
600 g
Butternut Pumpkin, peeled, cut into 2cm pieces
1
Leek, pale section only
2 cloves
Garlic, crushed
1 cup (20g)
Baby spinach, roughly chopped
6
eggs
375 ml
CARNATION Light & Creamy Cooking Milk
200 g
Feta Cheese, crumbled
1/3 cup
Fresh basil leaves
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
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(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. Preheat oven to 200°C/180°C fan forced. Grease and line baking tray. Place pumpkin into lined tray and spray with olive oil. Bake in oven for 20-25 minutes or until golden

  2. Meanwhile Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Add leek and cook for 5-7 minutes or until soft. Add garlic and cook for 1 minute. Add spinach and take off the heat, set aside. In a medium bowl combine eggs and CARNATION Light & Creamy Cooking Milk

  3. Grease and line 26 x 16 cm pan. Combine leek and pumpkin mix into greased pan. Pour over egg mixture and sprinkle with feta cheese and basil. Bake for 20-25 minutes or until firm to touch and golden brown