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Food

Individual pumpkin, leek and spinach frittata

Preparation time
15 minutes
Cooking time
50-55 minutes
Serves
4-6

Ingredients

  • 250g butternut pumpkin, peeled, cut into 2cm pieces
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 small leek, white part only, sliced
  • 1 clove garlic, finely chopped
  • ½ cup baby spinach leaves, torn or shredded
  • 4 eggs
  • 80ml (1/3 cup) cream
  • ¾ cup (60g) freshly grated parmesan
  • 100g pancetta, torn into large pieces (optional)
  • Salt and pepper to season

Method

  • Preheat oven to 190ºC (170ºC fan-forced). Brush 4 frying pans with 1 tablespoon of the oil. Line a baking tray with baking paper.
  • Place pumpkin on the tray, season with salt and pepper, add 2 tablespoons oil and toss to coat. Bake for 20 minutes or until tender.
  • Place a large frying pan over medium heat and add remaining tablespoon of oil. Gently cook the leek for 1–2 minutes, then add the garlic and cook until soft but not coloured. Divide evenly between individual pans. Top with spinach and pumpkin.
  • Whisk eggs, cream, salt, pepper and half the cheese together in a jug. Pour over the vegetables. Top with remaining parmesan. Bake for 30–35 minutes or until set.
  • Meanwhile, grill or fry the pancetta until crisp. Drain on kitchen towel. Top cooked frittata with shards of pancetta, if desired.

Lyndey’s Note: Non-vegetarians might prefer to line the frying pans with pancetta and then put the vegetables and egg mixture on top.

Food
Preparation time
15 minutes
Cooking time
50-55 minutes
Serves
4-6

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