PUMPKIN AND SPINACH FRITTATA
Prepare a large baking dish by brushing with melted butter. I often line my dish with baking paper instead as it saves scrubbing later.
Heat oven to 170' C or 340' F
400 gm roasted chunks of pumpkin
200 gm spinach
120 gm blue cheese or feta, (diced or crumbled)
50 ml cream (heavy whipping)
120 gm creamy blue cheese or feta
100 gm diced bacon
200 gm grated cheese
optional herbs according to your taste
Layer the pumpkin and spinach in your baking dish with pieces of the creamy cheese or feta.
Beat the eggs together with the cream
Pour the eggs over the veggies.
Scatter the pieces of bacon over.
Slice tomato and place over the dish.
Sprinkle grated cheese over.
Bake in a moderate oven until firm. and the cheesy top is golden. Takes 30 to 45 minutes depending on the depth of the dish.
Great as a main meal with salad.
Slices well when cold to make an ideal picnic food.