PUMPKIN, SPINACH AND GOATS’ CHEESE FRITTATA

Yields6 Servings
 750 g pumpkin, peeled and cut into 1.5cm cubes
 3 tbsp olive oil
 200 g frozen spinach
 6 large eggs
 200 ml double cream
 25 g grated Parmesan
 ¼ tsp dried chilli flakes
 1 garlic clove, crushed
 150 g soft rindless goats’ cheese
1

Preheat the oven to 220C/Gas 7; put the pumpkin in a roasting dish, toss with 2 tablespoons oil and seasoning and roast for 20-25 minutes until just tender

2

Defrost the spinach and squeeze out all the extra water

3

When the pumpkin is ready, remove from the oven and set aside; reduce the oven to 200C/Gas6; put the eggs, cream, parmesan and chilli flakes in a bowl, season with pepper and a little salt to taste and whisk to combine

4

Heat the remaining oil in a frying pan; add the crushed garlic and stir over the heat for 30 seconds, add the spinach and cook, stirring occasionally for 3-4 minutes; tip into the bowl with the egg mixture and stir in the pumpkin

5

Pour the egg mixture into an ovenproof dish and dot over the goats’ cheese; add a little more pepper and chilli flakes and place in the oven and bake for 20-25 minutes until puffed and golden; cover with foil if the top is over-browning; slice into wedges and serve

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