Pumpkin Spinach Frittata

DESCRIPTION

INGREDIENTS

• 6 eggs
• 500g pumpkin
• 60g baby spinach
• 1 onion
• 2 tbsp low fat milk
• 25g shredded cheese
• 1 tbsp olive oil
• Salt, to taste
• Pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 180°C / 350°F.
2. Cut pumpkin into small cubes. Toss with 1/2 tbsp olive oil, salt and pepper. Transfer to a baking tray and roast for 15 minutes or until golden and tender.
3. While the pumpkin is roasting, prepare the onion. Small dice onion. Heat up 1/2 tbsp olive oil in a nonstick skillet over medium heat. Cook onion until caramelized, stirring constantly, about 12 minutes.
4. When onion is caramelized, add baby spinach to the skillet and cook until wilted, about 30 seconds. Remove from heat and season to taste with salt and pepper.
5. Whisk eggs and milk in a large bowl until combined.
6. Transfer roasted pumpkin, onion, spinach and cheese to a baking dish. Pour egg mixture over the vegetables.
7. Transfer to oven and bake for 10-15 minutes or until set and golden.
8. Remove from oven and let cool slightly before cutting. Enjoy!

NOTES

• Frittata will keep for 3-4 days in an airtight container in the fridge so feel free to make a big batch for meal prep.
• You can change your oven setting to broil for the last 2-3 minutes of baking for the frittata to be nicely golden brown on top.
• Feel free to substitute pumpkin with sweet potato and spinach with any of your favorite leafy greens eg. kale instead.
• For dairy-free, substitute milk with unflavored almond/ soy/ oat milk and cheese with dairy-free cheese.

© Chloe Ting Recipes – https://chloeting.com/recipes/pumpkin-spinach-frittata