Lunch

Pumpkin and Spinach frittata is for Lunch.

Pumpkin and Spinach frittata takes 45 minutes to prepare.

Pumpkin and Spinach frittata takes 45 minutes to cook.

Pumpkin and Spinach frittata makes 4 servings.

The ingredients for Pumpkin and Spinach frittata are:

6 large Egg, fresh, whole, raw
400 grams Pumpkin, cooked
250 gram Yoghurt EasiYo Greek Unsweetened (by AGLISH52)
5 oz Feta Cheese
3 cup Spinach, fresh
4 dash Pepper, black
2 cup Leeks
1 tbsp Extra Virgin Olive Oil

Here is how you make Pumpkin and Spinach frittata:

Cook the chopped pumpkin in a 170 degree celscius oven for 30-40 minutes. Fry the chopped leeks in the olive oil for 5 minutes, add the chopped spinach and cook till wilted. Allow pumpkin and leek and spinach mixture to cool.Beat the eggs with feta, yoghurt and pepper. Add the vegetables. Mix well. Add to a pyrex dish that will hold the mixture and bake for about 45 minutes. Enjoy!Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user OTTERDOG8.

The nutritional information for Pumpkin and Spinach frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 335.4

• Total Fat: 21.3 g
• Cholesterol: 310.5 mg
• Sodium: 765.7 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 2.4 g
• Protein: 19.4 g

The dietary needs meet for Pumpkin and Spinach frittata is Vegetarian