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| recipe
book |
| PUMPKIN, CRUNCHY COMBO,
SPINACH & FETTA FRITTATA |
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Serves
4
Cooking time: 15 minutes
4 cups (640g) Coarsely Chopped Pumpkin
1 Small Red Onion, sliced thinly
1 Large Potato, chopped coarsely
200g Fetta Cheese, crumbled
125g Baby Spinach Leaves, chopped coarsely
¾ cup (90) Cheddar Cheese, coarsely
grated
1 punnet (200g) Parilla Fresh Crunchy Combo Sprouts
8 Eggs, beaten lightly
1 punnet (125g) Parilla Fresh Alfalfa Sprouts |
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- Pre
heat oven to very hot. Grease deep 23cm-square
cake pan; line base and two opposite sides with
baking paper.
- Place pumpkin and potato
in a large microwave-safe bowl, cover, cook
on HIGH, stirring halfway through, cooking time
about 8 minutes or until just tender.
- Combine pumpkin, potato
and crunchy combo in large bowl; add spinach,
cheese and egg, stir to combine.
- Transfer egg mixture
to prepared pan. Top with onion.
- Bake in very hot oven
approx. 15 min or until firm. Stand 5 min before
serving.
- Serving suggestion;
serve with alfalfa salad.
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