I spent most of yesterday cooking and one of the things I made was a frittata.I was spurred into action when I noticed that we had 26 eggs. They can accumulate quite quickly when the chickens are laying.
There was half a pumpkin in the fridge which I was keen to use up and after checking Google I found this recipe – Pumpkin and Spinach Frittata.
I adapted the recipe to suit the quantities of ingredients I had available and my own requirements. The following ingredients will make 6 generous serves.
3 cups pumpkin
2 tablespoons olive oil
2 teaspoons balsamic syrup (link to easy recipe)
1 potato, diced
80 gram baby spinach leaves, chopped coarsely
120 gram feta cheese, crumbled
1/2 cup coarsely grated cheddar cheese
6 eggs, beaten lightly
1/2 red onion, sliced thinly
Place diced pumpkin on baking trays and toss with the combined oil and balsamic syrup. Roast until tender, approximately 30 minutes at 160C.
The pumpkin came from our neighbours and the spinach from our own garden.
Cook the potato until tender. Combine all of the ingredients. Pour into shallow dish and bake for 45 minutes at 190C.
Ready to go in the oven.
This was delicious served with a tossed green salad.