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Thursday, 2 February 2012

Roast Pumpkin, Potato, Spinach and Bacon Frittata

Makes: 4


700g butternut pumpkin, peeled, cut into cubes
400g potatoes, peeled, cut into cubes
Light Extra Virgin Olive Oil Spray
2 garlic cloves, crushed
100g silverbeet leaves, trimmed, shredded
500g rindless bacon rashers, thinly sliced
1 large brown onion, halved, cut into thin wedges
4 eggs
2 egg whites
1/4 cup low fat milk (I use lactose free milk, as it is what I have in the fridge)
1/3 cup fresh low-fat ricotta
3/4 cup coarsely grated cheddar
2 small ripe tomatoes, thinly sliced
1/3 cup fresh basil leaves
Salt & freshly ground black pepper
Mixed salad leaves (optional), to serve

  1. Preheat oven to 200°C. Place the pumpkin and potato on non-stick baking tray and spray with olive oil spray. Season with pepper. Bake in oven for 25 minutes or until golden.
  2. Meanwhile, heat a large non-stick frying pan over medium heat. Spray lightly with olive oil spray to grease. Add the onion and bacon, cook, stirring occasionally, for 5 minutes or until onion is translucent soft. Add the garlic and cook, stirring, for 1 minute or until soft. Add the spinach and cook, stirring, for 3 minutes or until the spinach just wilts.
  3. Line a 26 x 16cm (base measurement) slab pan with non-stick baking paper. Spread the pumpkin, potato, bacon, onion mixture evenly over the base of the pan, sprinkle evenly with ricotta.
  4. Whisk together the eggs, egg whites and milk in a jug. Pour egg mixture evenly over vegetables and bacon mixture. Sprinkle evenly with cheddar, arrange tomato slices.
  5. Bake for 20 minutes or until puffed and golden. Sprinkle with the basil. Serve with mixed salad leaves, if desired.

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