I wouldn’t call myself a frittata or quiche kinda gal, but when I tasted this one, I developed an obsession for it. I also ate most of the frittata, and went home the next day and made it for myself.
This recipe is from the ‘House of Lara’ (or little legs as I like to call her – cause she is pint sized and you could just pick her up and squeeze her). Lara is also responsible for the fudge recipe and hence my expanding waist line.
Tom, who isn’t into quiche or cheese (which is weird for a Dutch guy) loves this frittata recipe, and actually suggests it occasionally. So, this must be a good thing.
Not being a great one for measuring things, I have measured them today, but I go by how much I have in the fridge and it’s therefore different every time. But always so good!
- 2 tablespoons olive oil
- 250g cubed pumpkin (cubes or chunks are great)
- 1 leek sliced (white part only)
- 100g spinach (or silver beet if you wish)
- 8 eggs
- 200g fetta cheese
- 1 clove garlic finely chopped
What you will need
- Fry pan
- Medium size mixing bowl
- Egg whisk
- Lightly oiled baking dish (I use a deep 15cm square dish)
What to do
- Pre-heat the oven to 180 degrees C
- Heat the oil in the pan, and add the pumpkin cubes. Cook until they start to brown and soften slightly (not on the inside)
- Remove from the pan and add to the baking dish
- Then add the leek and garlic and cook until it sweats slightly (I notice that any green becomes very vivid in colour)
- Add the spinach to the leek and cook until it sweats (this probably only takes a minute, and you can even turn off the heat). Add this to the baking dish
- Crumble the fetta cheese into the baking dish, and just toss the ingredients lightly to mix
- Whisk the eggs lightly, and season if you wish. Add the eggs to the baking dish and poke around to ensure they cover the ingredients
- Cook in the oven for 30 mins or until the egg is firm
Is delicious served with some salad