Pumpkin & Spinach Frittata
Makes 4 cups
500g pumpkin, sliced thinly
2 cloves garlic, crushed
1 tablespoon oil
½ cup low fat milk
1½ cups baby spinach
¼ cup Parmesan cheese, finely grated
Pinch of nutmeg
Freshly ground black pepper
Preheat oven to 200°C and spray a baking tray with oil. Place pumpkin slices on a baking tray and roast, uncovered, until the pumpkin is tender. Spray a square cake pan or lasagne dish with oil and line the base and sides with baking paper. Whisk eggs with milk, nutmeg, pepper, garlic and oil. Layer half of the pumpkin in the pan, top with spinach then remaining pumpkin. Pour the egg mixture over the pumpkin and spinach and sprinkle with cheese. Bake, uncovered, for about 25 minutes or until firm. Stand 5 minutes before slicing.
Nutrition information (per cup): kilojoule 1055, calories 253, protein 16g, fat 16g, saturated fat 4.5g, carbohydrate 10.5g, fibre 2g.
This Pumpkin and Spinach Frittata is one of the most popular recipes in Your Complete Guide to Nutrition for Weight Loss Surgery. Inside you will find over 100 tasty recipes to help you on your journey. Find out more here.
Before you go, please grab one of our FREE Weight Loss Surgery Toolkits.
If you are new to weight loss surgery our Getting Started Toolkit is for you. Simply click here to sign up for your copy.
If you had weight loss surgery some time ago, or need help to get back on track, our Reboot toolkit may be just the thing. Click here and we will be sure to get a copy on the way to you.
FEATURED BLOG POSTS
There are a few key facts about choosing vitamin and mineral supplements after weight loss surgery that you need to know.
Rice crackers, at face value, are a great snack food and are a regular staple in many a kitchen pantry.
Following weight loss surgery we tend to focus on what we are eating in order to achieve good health. However, it is important to remember that our fluid intake also plays an important role. Did you know that adequate hydration (around 1 ½ - 2 litres of fluid per day...
The perfect, prepare ahead side dish that is oh so good! I use these super sweet tomatoes as a delicious addition to salads, as a cracker topper with ricotta or cottage cheese or even stirred through some pasta. You don’t need to stress about exact cooking times or...
Makes 8 fritters 125g can corn kernels, drained 125g can chickpeas, drained and ‘smashed’ 1 small zucchini, grated ½ cup baby spinach, chopped 80g feta, crumbled 2-3 sprigs of dill, chopped finely 1 egg 1/3 cup besan (chickpea flour) Combine ingredients together. Add...
Makes 8 cups 2 teaspoons olive oil 1 brown onion, diced 2 garlic cloves, crushed 500g lean lamb or beef mince 2 - 3 teaspoons Moroccan seasoning 1 tomato, diced 1 carrot, sliced into strips using a potato peeler 2 stalks celery, strings removed, thinly sliced or diced...