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    Home » Fall Recipes

    Pumpkin & Spinach Frittata

    Published: Jun 19, 2014 · Updated: Aug 31, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianPaleo

    This pumpkin frittata recipe has a combination of pumpkin and spinach.  A dish with the flavours of autumn, but I munched this happily during spring!  

    fritt3

    As you may know by now, I love a frittata.  As well as being a great way to use up leftovers it is a great lunch/supper dish that is simple and tasty to make.  You could add cheese to this, either Parmesan or Feta but I have been eating too much cheese recently so made it without.

    The vibrant colours of the orange pumpkin and green spinach make this dish look tempting.  I do love a colourful plate of food next to my wine! 😉

     fritt1

    INGREDIENTS

    350g pumpkin, peeled and cut into small chunks

    1 onion, peeled and finely chopped

    1 clove garlic, peeled and finely chopped

    225 g fresh spinach (or frozen, defrosted)

    8 eggs, beaten

    ½ tspn ground nutmeg

    ½ tspn salt

    ½ tspn pepper

    3 tblspn olive oil

    fritt4

    METHOD

    • Heat the olive oil over a medium heat in a large frying pan.
    • Add the pumpkin and onion and saute for 5 minutes until golden in colour.
    • Cover the pan and cook over a low heat for a further 5 minutes until the pumpkin is tender.
    • Add the garlic and spinach, seasoning and stir.  Cover and cook for 2 minutes for the spinach to wilt.
    • Remove the cover, add the beaten eggs and cook over a low heat until the eggs are starting to set.
    • Place the pan under a hot grill and cook until the eggs are set and the frittata is golden.
    • Eat and enjoy!

    Serves 4-6

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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