Pumpkin, Spinach and Mushroom Frittata

Great for picnics or as a snack or light meal!

Although the Impossible Quiche is similar to a frittata, this year was the first time I tried a ‘true’ frittata and I loved it. Of course I've tinkered with the recipe to lower the salt and fat content where I can. 😉

Serves 2

Times

Preparation:

20 minutes

Cooking:

25 minutes

Ingredients

• 2 cups pumpkin, diced
• 1 cup baby spinach leaves, roughly chopped
• ½ cup mushrooms, sliced
• 1 cup potato, diced
• ½ cup cottage cheese
• 40g grated low-fat cheese
• 4 eggs, lightly beaten
• Cracked pepper
• 1 small red onion, thinly sliced

Method

1. Preheat over to very hot (250° C).
2. Place pumpkin and potato in a microwave-safe bowl, cover and microwave on High for about 5 minutes or until just tender. Put aside and let it cool.
3. Combine pumpkin, spinach, mushrooms, potato, cheeses, and egg in a bowl and stir. Add pepper. (I cannot be any more accurate than a couple of turns of the grinder!)
4. Line a loaf tin with baking paper, and pour egg mixture into tin.
5. Top the egg mixture with onion.
6. Bake on top shelf in a very hot oven for about 25 minutes or until firm.
7. Stand about 5 minutes before serving with a salad.

Notes

• For meat or seafood lovers, add diced (reduced-sodium) ham or about 50-75g salmon.
• If you are not too worried about sodium or fat content, the original recipe used crumbled fetta cheese instead of cottage cheese, and cheddar cheese instead of the low-fat cheese.
• Store leftovers in the fridge for the next day's snack or lunch.