Photo of Pumpkin and spinach frittata by WW

Pumpkin and spinach frittata

5
1
1
SmartPoints® value per serving
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

pumpkin, butternut, raw

300 g, chopped

baby spinach leaves

100 g, extra to serve

olive oil

3 tsp

brown onion

1 medium, chopped

curry powder

2 tsp

ground cumin

1 tsp

ground turmeric

1 tsp

egg(s)

8 medium

tomato(es)

1 medium

Instructions

  1. Cook pumpkin in a saucepan of boiling water for 3-5 minutes until tender. Drain.
  2. Place spinach in a microwave-safe dish. Cover and microwave on high (100%) for 1 minute. Cool, chop coarsely and squeeze out any moisture.
  3. Heat oil in a non-stick, ovenproof frying pan over medium heat. Add onion, stirring, for 6-8 minutes or until softened. Stir in curry powder, cumin and turmeric. Cook, stirring, for 1 minute or until fragrant.
  4. Beat eggs in a large bowl. Season with salt and pepper. Stir spinach and pumpkin into onion mixture in pan. Pour over egg mixture and gently stir. Cook over low heat for 8-10 minutes or until almost set.
  5. Preheat grill on high. Grill frittata for 3-5 minutes or until set. Serve with extra baby spinach leaves and chopped tomato.

Start eating better than ever!