Pumpkin and Spinach Frittata

Pumpkin and Spinach Frittata
The PaleoHack Cookbook

You will need...

  • 900g pumpkin sliced thinly.

  • 2 cloves garlic crushed.

  • 1 tablespoon olive oil.

  • 6 eggs.

  • 1/2 cup (125ml) cream.

  • 40g baby spinach leaves.

  • 1/4 cup (20g) coarsely grated parmesan.

How to make Pumpkin and Spinach Frittata for kids:

  1. Preheat oven to moderately hot (200C/18C Fan-forced).

  2. Place pumpkin in single layer on baking trays; brush with combined garlic and oil. Roast, uncovered until tender.

  3. Meanwhile oil deep 20cm-square cake pan; line base and sides with baking paper.

  4. Whisk eggs with cream in medium jug. Layer half of the pumpkin in prepared pan; pour half of the egg mixture over pumpkin. Top with spinach and remaining egg mixture; sprinkle with cheese.

  5. Bake, uncovered about 25 minutes or until firm. Stand 5 minutes before cutting into triangles.

Serve 4: Per serving 28.5g fat; 1555KJ (370 cal).


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The PaleoHack Cookbook

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