Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Lyndey Milan's individual pumpkin, leek and spinach frittata Food Lyndey Milan's 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 Perfect Match Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping