Pumpkin & Zucchini Frittata

Lunch 

SERVES  2

PREP  10mins

COOK  20mins

Vegetarian, Gluten Free

Ingredients

400g pumpkin, cut in 2 cm dice

1 tbs pine nuts

6 eggs

300g ricotta

salt and pepper, to taste

1 large zucchini, cut in 3cm chunks

120g baby spinach leaves, reserving 20g to serve

1/2 bunch continental parsley, chopped

3 tsp Italian dried herbs

Method

1 Preheat oven to 180°C and grease an ovenproof dish or frypan with oil.

2 Steam or simmer pumpkin for a few minutes until beginning to soften.

3 Toast pine nuts in the oven for 5 minutes, and set aside.

4 Whisk eggs and ricotta together, season with salt and pepper and stir through zucchini, spinach leaves, parsley, herbs, cooked pumpkin and pine nuts.

5 Transfer to prepared dish and bake for 20-25 minutes or until set.

6 Scatter over extra spinach and parsley leaves to serve.

Nutritional Information

Per Serve

Energy     Calories   Protein  Carbs   Fibre    Sugar   Fat       Sat. Fat
2441.5kj 583.1cal 40.4g 22.4g 10.5g 18g 34.2g 13.2g

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dale@dalenelson.com

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