A delicious and healthy frittata recipe, this pumpkin and feta frittata is filled with vegetables and perfect for an easy lunch or fuss free dinner. Or serve at your next picnic or get together.
Preheat the oven to 180 degrees Celsius. Grease a large baking dish with extra virgin olive oil. Add the cubed pumpkin to the pan, drizzle more extra virgin olive oil over the pumpkin and toss to coat evenly. Place into oven and bake for 45-50 minutes.
Meanwhile, add the spinach to a steamer basket atop of a saucepan of water. Place the lid onto the steamer basket and bring to a boil. Once the spinach has wilted. Turn off the heat and remove the steamer basket from the top of the saucepan. Set aside until cool to touch. Once the spinach has cooled enough, squeeze out the excess moisture and set aside.
In a large bowl, whisk together the eggs, milk, garlic, Dijon mustard, sea salt, pepper and flat leaf parsley.
Grease a medium sized baking dish or pie dish. Add half of the roasted pumpkin to the baking dish. Top with spinach, spread out evenly. Crumble half of the goats feta over the top of the pumpkin and spinach. Add the remaining pumpkin to the dish. Pour the egg mixture over the top and then crumble the remaining goats feta over the top of the frittata.
Place the frittata into the oven and bake for 40 minutes or until set.
To make a low FODMAP frittata, simply don't add the garlic and instead of soy milk use almond milk.
Storage
Store in the fridge, covered, for up to four days. To freeze, wrap each individual slice in lunch wrap or compostable cling film and freeze in an airtight container for up to 3 months.