Pumpkin, Leek, Spinach & Ricotta Frittata

frittataveg2frittataveg3Pumpkin, leek, spinach & ricotta frittata

 

It’s that time of year when we have lots of places to go and people to see, this usually goes hand in hand with lots of plates to bring (you can’t turn up empty handed can you?). Not that I mind providing a dish for the festivities…that way I know there is at least one thing on the table that I can tuck into without guilt and of course that also means that I have room for a bit of a treat afterward *read Aunty Suzie’s white chocolate extravaganza*

This dish is a favourite for 3 reasons….

1. It’s portable – you can take this sucker anywhere, it’s firm and stable, it can handle a car journey without falling apart.

2. It can be served hot or cold.

3. You can make in advance and keep in the fridge until you need it…no further faffing about when you arrive at the party.

…..actually make that 4. It’s meat free which lowers your kilojoule count and also means you can cater for the vegetarian of the group (there’s always one isn’t there?).

It could even be 5. but I haven’t experimented to see how she goes if you freeze her…feel free to have a go and tell me if it works.

Enjoy xx

 

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Pumpkin, Leek, Spinach & Ricotta Frittata

By December 15, 2014

  • Prep Time : 20 minutes
  • Cook Time : 40 minutes
  • Yield : 4-6

Ingredients

Instructions

Preheat oven to 180°C

Line an oven tray with baking paper. Place pumpkin on the baking tray and spread in an even layer. Spray with olive oil and season with pepper. Bake for around 15-20 mins until tender.

Heat a non-stick pan over a medium heat with a splash of extra virgin olive oil and sauté the leek for around 5 minutes until softened and translucent.

To prepare the fresh spinach place 1/4 cup of water in a small pot and bring to the boil. Put the spinach into the pot, cover with a lid and cook for 1-2 minutes until the spinach is wilted. When the spinach is cool enough to handle squeeze out the excess moisture and chop finely.

In a large bowl lightly whisk the eggs with a fork then stir in the ricotta and the milk. Next add the leek and spinach to the bowl, season with salt & pepper

Line a 25 x 15 cm baking dish with baking paper (bottom and sides) and spread the baked pumpkin evenly over the bottom of the dish then pour the spinach & ricotta mixture over the top.

Bake for 40 minutes or until cooked through. Stand for 5 minutes and then slice and serve with a leafy green salad.

Enjoy xx

 

 

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One Response to Pumpkin, Leek, Spinach & Ricotta Frittata

  1. Pingback: Canapes – Pumpkin, Leek, Spinach & Ricotta Frittata with Pesto | Fork this way

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