Good afternoon to all of you!
Weekend in our part of the world is approaching and before I will leave my appreciated audience for 2 days I would love to share this delicious recipe with you. I tried it last night and my husband liked it so much that he had another piece after midnight (not recommendable, but might happen...) and the rest for breakfast.
And do not worry about the eggs! There is nothing wrong with eggs. They are still an excellent source, actually the best in case you do not eat meat, of protein and on top of that they
- provide you with all 9 essential amino acids
- help to prevent blood clotting
- contain choline, which is vital for your brain and nervous system
- have only 1,5g saturated fat out of 5g of fat
- IMPROVE your cholesterol
- and (ladies!) improve your hair and nail.
But remember: 2 chicken eggs/person/week is sufficient!
-4 cups (650g) of coarsley chopped pumpkin
-1 large potato, chopped coarsley
-100g baby spinach leaves, chopped coarsley
-200g feta cheese, crumbled
-3/4 cup coarsely grated cheddar cheese
-8 eggs, beaten lightly
-1 small red onion, sliced thinly
Preheat oven to very hot. Grease deep 23-cm cake pan. Steam pumpkin and potato for about 5 minutes until just tender, drain.
Combine them in a large bowl and add spinach, cheeses and egg, stir to combine. Transfer the mixture to the prepared pan and top with onion. I personally spiced it up with some salt and pepper, do that to your own likings. Frittatas normally are a bit bland, you can season it when serving.
Bake in very hot oven about 25-35 minutes or until firm. Stand 5 minutes before serving.
Along with that serve some rocket or spinach salad.