Vegetable Frittata
Serves: 4; Preparation Time: 10 minutes; Cooking Time: 45 minutes
- 400g butternut pumpkin, peeled
- 400g potatoes
- 50g spinach leaves
- 2 tbsp plain flour
- 300ml cream
- 4 eggs
- 1/3 cup parmesan, grated
- 100g soft feta, crumbled
- Preheat oven to 200C. Line a 20cm spring-form tin with baking paper and place on a baking tray. Cut pumpkin and potato into 2cm pieces and steam for 5 minutes until just tender.
- Place spinach in base of the tin. Arrange par-cooked pumpkin and potato over the spinach.
- Place flour into a bowl and gradually whisk in cream until smooth. Add eggs and parmesan and whisk again until combined.
- Pour into tin. Scatter feta over the top and bake for 40 minutes until set and golden. Stand for 5 minutes before removing from the tin.
