Thursday, 25 November 2010

Pumpkin and Spinach Frittata

At this time of year, we get invited to shared suppers or bring a plate buffets. There is always the sausage rolls, the variety of sandwiches and if you're lucky a quiche or two... great if you can eat that sort of stuff, but what about if you're wheat intolerant?  Its a complete no go... I hate buffets, they are always a mine field of wheat and unanswered questions...which will do me the least damage!!! I always find it best to stick to the salads or take a plate or two of these little beauties. You can change the filling to suit yourself and as you can see, if you cut them into triangles and serve them on a platter, you can fool yourself into thinking you are eating sarnies like everyone else.

IMHO these are tastier than sandwiches especially if you're faced with a platter of plastic bread with a bit of rubbery cheese in them!!!

These are filled with sweet potato and spinach - which is what I had in the cupboard, however you could use anything, butternut squash is good, courgettes, peppers etc...  Great warm or at room temprature. I have even eaten them cold straight from the fridge at breakfast time!

You will need

900g pumpkin, sliced thinly
2 cloves garlic, crushed
1 tablespoon olive oil
6 eggs
1/2 cup cream
40g baby spinach leaves
1/4 cup coarsely grated Parmesan cheese.

  1. Preheat oven to moderately hot.
  2. Place pumpkin in single layer, on medium flat stone, brush with combined garlic and oil, roast uncovered in moderately hot oven until tender.
  3. Meanwhile, oil a pampered chef square baker (or you could use a 20cm- square cake pan, line base and sides with baking paper.)
  4. Whisk eggs with cream in classic batter bowl.
  5. Layer half of the pumpkin in the pan, 
  6. Top with spinach and remaining pumpkin then pour in remaining egg mixture; sprinkle with cheese which has been finely grated with the PC micro plane (a little bit of cheese goes a long way when you use the micro plane!)
  7. Bake, uncovered, in moderately hot oven about 25 minutes or until firm. Stand 5 minutes before cutting into triangles.
  8. Display on your best platter and watch them disappear... even those who snaffle sarnies will love these!!
Great for IPD'ers too!

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