Pumpkin and Spinach Frittata

from
1 tablespoon olive oil
1 red onion, thinly sliced
pinch salt

1 1/2 cups pumpkin or butternut squash, peeled and diced
2 garlic cloves, peeled and halved
1/4 teaspoon chili flakes
3 tablespoons fresh sage leaves, roughly chopped

2 cups fresh spinach, loosely packed and roughly chopped
6 eggs
1/4 cup feta cheese, crumbled or diced
salt and pepper to taste

Serves 3-4
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Preheat oven to 180C/375F. Lightly grease oven-proof pan or cake tin (no bigger than 8 inches/22cm). Set aside.

In a another pan, heat the olive oil over medium heat. Add onions and season with a pinch of salt. Cook onions until softened. Add garlic halves, sage and chili flakes and cook until fragrant, another minute or so. Now add the pumpkin and cook until soft and slightly caramelized. Add the spinach and cook until just wilted. Take off the heat. Take out the garlic.
Whisk the eggs and pour them into the prepared pan or cake tin. Season with salt and pepper. Add the pumpkin and spinach mixture and spread evenly. Sprinkle the feta on top. Bake for 15-20 minutes or until set. The cooking time depends on how thick your frittata is. Thicker ones will take longer than flat ones.

Cut into wedges and serve immediately.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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