This frittata recipe calls for fresh pumpkin, potato, spinach, and feta and Cheddar cheeses. Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat. Take off the heat. And since it’s pumpkin season, here there are more pumpkin recipes: vegan pumpkin pasta, pumpkin quiche, pumpkin muffins, and spicy pumpkin and carrot soup. Add garlic and spinach leaves and cook until spinach … Sprinkle the feta on top. Roast Pumpkin pieces with fresh ricotta cheese, spinach, eggs, cream and cheese topped with pine nuts make this a frittata packed with flavour!. If you make this pumpkin frittata … This Pumpkin Frittata with Ricotta Cheese is so quick and easy! Whisk the eggs and pour them into the prepared pan or cake tin. Season with salt and pepper. Add leek & cook, stirring, for 5 minutes, or until soft. There’s nothing quite like being pressured for time when cooking for a hungry crowd...but thanks to winter, by the time you get home, it's dark and let’s face it, we all need some inspiration to cook something that’s quick, filling and healthy! Heat remaining oil in a frying pan over medium heat. Take out the garlic. Add the pumpkin and spinach mixture and spread evenly. Frittata’s are a simple healthy option and work well for breakfast, lunch or dinner. Or, if you fancy other frittata recipes, have a look at this spinach and feta frittata and this potato frittata. Add the spinach and cook until just wilted. Bake for 15-20 minutes or until set. Tip onto a baking tray & roast for 25 minutes.
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