Pumpkin, spinach and ricotta frittatas recipe
Packed full of sweet pumpkin pieces, fresh spinach and creamy ricotta, these fluffy frittatas are easy to make and can be enjoyed hot or cold as a light meal. F
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Pumpkin and spinach frittatas
- 500 grams peeled, cubed pumpkin
- 4 4 eggs
- 125 grams low-fat ricotta
- 4 trimmed, thinly sliced green onions
- 20 grams torn baby spinach leaves
- 2 egg whites, extra
- Roast vegetable salad
- 1 kumara, peeled, chopped
- 2 zucchini, sliced
- 2 red onions, sliced
- 1 tablespoon olive oil
- 1 teaspoon seasoning of choice
- 250 grams cherry tomatoes, halved
- 400 grams can chickpeas, drained
- bought tzatziki, to serve
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