Roast pumpkin/feta/spinach Fritatta

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
x 90gm Fetax8 Free Range Eggs (45gm)x500gm Diced Pumpkin Roastedx1 cup Fresh Spinachx2 tbsp Olive Oilx .5 cup Milk 2%x .45 cup water, tapx2 tbsp Oregano, groundSalt & Pepper
Directions
Pre heat oven to 200 degrees Celsius.

Peel & dice pumpkin and coat with 1.5 tbsp of Olive oil and ground oregano and roast in oven for around 20-25 mins or until tender and slightly browned. Add to prepared egg mixture.

Crack all eggs into large bowel and add water & milk and gently beat. Slice Spinach and add. Crumble in feta, add cooked pumpkin and gently stir in. Season with Salt and Pepper to taste.

Prepare grill at a high heat.

Over a medium-high flame on the stove top, add remaining .5 tbsp of Olive Oil to 20-25cm heated frying pan and then pour in egg mixture. Lower heat to Low-Medium and let mixture cook to nearly set.

Remove from stove top and place under the grill to cook the top of the Fritatta until browned slightly.

Removed from grill and allow to cool slightly. Remove from pan onto chopping board and cut into desired size pieces.



Serving Size: Makes roughly 12 pieces/slices

Number of Servings: 12

Recipe submitted by SparkPeople user POE-ETREE.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 72.4
  • Total Fat: 5.4 g
  • Cholesterol: 0.8 mg
  • Sodium: 225.3 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.4 g

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