The original recipe was taken from an Australian Women’s Weekly cookbook. I love frittata because they can be made in many different ways to suit different requirements and importantly, can be made in advance and served as needed. This one tastes amazing – you will have one piece and simply want more!!!
Hints & Tips
- You can use a square cake tin or a 23cm round cake tin. In the pictures, the pieces are from when I used the square cake tin, but as you can see, using a round cake tin looks more impressive when serving!
- GF, SF, Veg.
- Category: Baking & Roasting, Entree, Gluten Free, Sugar Free, Vegetables, Vegetarian
Ingredients
- 800 grams Pumpkin, Peeled & Coarsely Chopped
- 300 grams Potato, Coarsely Chopped
- 150 grams Baby Spinach Leaves, Coarsely Chopped
- 200 grams Fetta Cheese, Crumbled
- 100 grams Cheddar Cheese, Grated
- 8 Eggs, Beaten Lightly
- 1 Small Red Onion, Thinly Sliced
Instructions
- Preheat oven to 220 degrees Celsius
- Grease and line a deep 23cm square cake time with baking paper.
- Boil or steam pumpkin and potato separately until just tender. Drain.
- Combine pumpkin and potato in a large bowl.
- Add spinach, cheese and egg and stir to combine.
- Transfer egg mixture to prepared pan. Top with onion.
- Bake for 25 minutes or until firm. Check it is firm in the middle. If not, cover with foil so the top does not burn and cook for 10 minutes longer and then check again.
- Stand for 5 minutes before serving, if serving hot. Otherwise, allow to cool and refrigerate until ready to serve.
- To serve, remove from cake pan and cut into squares.
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