Pumpkin & Spinach Frittata

Makes 4 cups

Oil spray
500g pumpkin, sliced thinly
2 cloves garlic, crushed
1 tablespoon oil
6 eggs
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.

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