Oven Baked Pumpkin and Spring Onion Frittata
- 4 eggs
- 2 tbsp Greek yoghurt (substitute coconut milk for a dairy-free alternative)
- 1 cup pumpkin cut in to small chunks (you can use up to 1.5 cups)
- 2 spring onions
- 1 big handful baby spinach or any other greens you need to use up* - about 30 grams / 1 loosely packed cup
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch chilli flakes , optional
- 2 tsp olive oil , extra virgin
- 15 min
- 30 min
- 45 min
- Steam the pumpkin chunks until just tender, then while they are cooling a little, preheat your oven to 160 C and oil a small oven safe dish (I used a small round ceramic dish about 18 cm in diameter) with the olive oil.
- Crack the eggs into a bowl and whisk together with the yoghurt, salt & and pepper. Set aside. Roughly chop the greens so they resemble a roughly shredded texture, and finely chop the spring onion.
- Arrange the greens and pumpkin chunks evenly in the baking dish. Gently pour over the beaten egg mixture and then sprinkle over the spring onion and the chilli flakes too, if using. (Once you've poured everything in you can push things around gently to arrange all the ingredients evenly.)
- Bake the frittata for approximately 30-35 minutes, until just set in the centre and browning at the edges. Serve immediately or allow to cool, slice it up and store it in the fridge. Will last for up to 5 days.
*Honestly, just about any greens will do in this, e.g. rocket, spinach, watercress, whatever you have laying around; even some coriander or parsley that’s looking a bit sad can go in! If you want to use something thicker like kale, cabbage or Asian greens, I would recommend lightly sautéing them first OR making sure they’re torn into nice small pieces as they won’t cook significantly once they’re in the frittata.