Pumpkin Frittata


Pumpkin and Feta Cheese Frittata

Pumpkin and Feta Cheese Frittata

Photo: Eco Options magazine

Makes 6-8 servings

Ingredients

4 cups 1 l Butternut Squash or pumpkin, peeled and diced
1 tbsp 15 ml Olive Oil
1/2 tsp 2 ml Salt
1 tbsp 15 ml Fresh thyme, chopped
12 oz 375 g Feta cheese, cut into chunks
6 Eggs
1/4 cup 50 ml Water
1/2 tsp 2 ml Salt
1/4 tsp 1 ml Pepper


Pinch of Nutmeg
1 cup 250 ml Chopped fresh baby spinach

Method

1. Toss squash with olive oil, salt and thyme. Spread on a baking sheet lined with parchment paper. Roast in a preheated 400F/200C oven for about 25-30 minutes or until lightly browned and tender. Cool.
2. Place squash in a 9″/2L square baking dish. Sprinkle feta on top.
3. In a bowl beat eggs with water, salt, pepper and nutmeg. Stir in spinach. Pour mixture over squash.
4. On a baking sheet in a preheated 350F/180C oven, bake the fritata for 30-35 min until center is just firm. Cool for 10 min before serving.

Recipe: Bonnie Stern

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