This Australia Day you don't have to stick to the usual meat pies and sausage sizzle fanfare. For a lighter and healthier alternative, try this delicious pumpkin and spinach frittata.
Preheat oven to 200C. Grease a 20cm x 20cm baking dish or loaf tin. Lightly whisk eggs, milk, salt and pepper in a bowl or jug and put aside.
Combine pumpkin, onion and spinach in the prepared dish making sure the spinach winds in and around the pumpkin. Pour egg mixture over the top, crumble with cheese and cook in oven for 30 minutes. To check if it is ready, give it a wobble or touch the top in the centre of the dish. If not set, give it another 5 minutes and check again.
Allow to rest for 10 minutes before cutting.
Perfect for a picnic. If serving it cold, allow it to cool completely and refrigerate before cutting it. That way you get a really clean cut, which shows off the wonderful marbled effect of the spinach.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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