8 organic eggs
2 cups of roasted pumpkin or sweet potato, cut into small pieces
1 onion or leek, finely chopped
Handful of baby spinach or any leafy green vegetables, finely chopped
1/4 cup parmesan cheese
Splash of milk
1 tablespoon of butter
1. Preheat the oven to 180 degrees celsius.
2. In a medium frying pan, melt the butter and then add the leek or onion and cook until soft.
3. Add the baby spinach or your choice of green leafy vegetable to the frying pan and cook until wilted. Turn off heat.
4. Meanwhile, beat the eggs and milk together, using a whisk.
5. Add the cooked green vegetables, onion/leek, herbs and roasted vegetables to the eggs mixture. Give everything a good mix.
6. Add to a small to medium, very well greased loaf or cake tin.
7. Sprinkle with parmesan cheese and place in oven.
8. Cook for 20-25 minutes (if you put a knife into the centre of the frittata it should come out clean).
9. Allow to cool to room temperature before slicing.
This is a little bit of an unconventional way of making frittata. Usually you would make it in a frying pan but I’ve never had much success making it this way. I find my loaf tin way much easier and I like to cut into little square shapes for the kids.