Pumpkin Spinach Frittata
Servings: 8 slices
Calories: 136kcal
Pumpkin and spinach make a hearty frittata for Fall and can be served for breakfast, lunch or brunch. Enjoy a slice cold or warm!
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Ingredients
- 10 oz pumpkin peeled and cut into chunks
- 5 oz baby spinach
- 3 tablespoons olive oil
- 1 shallot peeled and chopped
- 2 cloves garlic minced
- 8 large eggs
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Pre-heat the oven to 180C/350F degrees.
- Heat the olive oil over a medium-high heat in a large frying pan or skillet (we used a 9 inch).
- Add the pumpkin pieces and shallot and saute for 5 -8 minutes until golden and tender.
- Add the garlic and spinach, seasoning and stir. Cook for 3-4 minutes until the spinach has wilted.
- In a medium bowl, whisk the eggs until light and frothy.
- Pour the eggs into the pan and shake the pan to distribute.
- Place the pan or skillet in the oven and bake for 15-20 minutes until the frittata is set.
- If you want a golden topping, place the pan under a broiler.
- Slice and serve!
Notes
Makes 8 slices. For a smaller frittata reduce the recipe quantity and use a smaller pan.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1slice | Calories: 136kcal | Carbohydrates: 4g | Protein: 7g | Fat: 10g | Fiber: 1g