Frittata of baby spinach, pumpkin, feta and jamon

Frittata of baby spinach, pumpkin, feta & jamon

I began this dish thinking I was going to make spanokopita. But having no filo pastry, I added a few eggs to turn it into a frittata. I also decided to throw in some thinly sliced pumpkin to bulk it up and a few slices of jamon because, well pork products make everything better. Obviously you could leave it out if you wanted to keep it vegetarian.

  • 100g feta, crumbled
  • 2 slices of jamon, chopped
  • 6 eggs
  • 2 handfuls baby spinach leaves
  • 300g pumpkin, sliced no thicker than 5mm
  • freshly cracked black pepper
  1. Preheat oven to 200C.
  2. Line a 21cm round cake tin with baking paper.
  3. Microwave the pumpkin slices for 3 minutes or until just tender.
  4. Mix everything together and pour into the baking tin.
  5. Bake for 20-25 minutes.
  6. Turn out and leave to cool before cutting into wedges.

This would be a great dish to serve as party food or take to a picnic. I’ll be eating it for quick breakfasts at work this week!

Frittata of baby spinach, pumpkin, feta and jamon

Frittata of baby spinach, pumpkin, feta and jamon

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