This is perfect for a mid week dinner! So easy to put together and it will be on the table by the time you have made a salad to go with it and poured yourself a glass of wine. It's also super flexible, so feel free to replace or leave out what you don't like. Enjoy!
Pumpkin Spinach Frittata
Ingredients
- about a cup of steamed (or left over roasted) pumpkin, roughly chopped into smallish pieces.
- A big handful of cooked spinach, or use a packet of frozen, it doesn't matter.
- 1 small chopped onion.
- 2 chopped spring onions
- about 4 eggs
- salt and pepper
- grated cheese, I used chedder
Assembly
- line a pie dish with baking paper. Just whack it in, no need to be precious!
- mix the eggs in a bowl, add the remaining ingredients and stir to combine.
- pour it into your pie dish. If it's not quite full beat a few more eggs and stir them in while it is in the pie dish.
- sprinkle with grated cheese, as much as you like.
- bake in a medium oven for about 30 or 40 minutes until the egg is cooked.
- When cooked, slide onto a chopping board and cut up like a pizza. It will be easy to slide because of the baking paper.
How easy was that? Super easy. It's very versatile, I've made it with mushrooms, olives and feta, or tuna, corn and any steamed green vegetable. Not everyone in my house will eat eggs, so I like to serve it alongside a salad, some homemade oven wedges, and maybe some chicken wings or sausages; all of which can also be thrown in the oven and left to their own devices.
What's your mid week go-to to get dinner on the table with minimal fuss?
xx