Frittata
 
 
Author:
Recipe type: Egg
Serves: 2
Ingredients
  • ¼ to ½ pumpkin, cubed
  • 4 eggs
  • Olive oil
  • 2 cloves of garlic, peeled and whole
  • 100ml milk
  • Salt & pepper
  • 1 tsp ground cumin
  • 1 tbs Fresh coriander, chopped or 1 tsp dried
  • English spinach, chop about 3 leaves OR 100gms baby spinach
Instructions
  1. Eggs are best mixed at room temp. Take the eggs out of the fridge and allow them to come to room temp before you use them.
  2. Preheat oven 200C
  3. Chop the pumpkin into dices, slicing off its skin.
  4. On a lightly oiled baking dish place pumpkin and two cloves of garlic. Bake until soft 20-25 mins. The smaller your pumpkin cubes, the faster they cook.
  5. In a mixing bowl break 4 eggs, whisk to mix and add 100ml of milk.
  6. Season with salt and pepper.
  7. Add ground cumin and coriander.
  8. NEXT
  9. Lightly oil a medium sized baking dish.
  10. Slide the pumpkin and peeled garlic cloves into the dish.
  11. Wash and dry the English spinach OR 100g baby spinach and add this to the egg mix.
  12. Turn oven down to 180C.
  13. Add the egg mix and bake for 20 mins.
  14. Check after 20 mins to see that the middle has set and the top is golden brown but not burnt. You can eat this dish hot for dinner and cold for lunch.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/hidden-valley-eggs/