Pumpkin and Ricotta Frittata

This pumpkin and ricotta frittata is not just a great dinner option to serve with a side salad but a really easy lunch option for throughout the week. It’s vegetarian, easy on the wallet and most importantly, super delicious!

Serves: 8

Ingredients

8 eggs

1 cup ricotta (plus 1/2 cup for on top)

3 cups pumpkin, roughly chopped

50g spinach, wilted

1/2 red onion, finely diced

1 cup cheese, grated

Salt and pepper

Method

1. Chop the pumpkin into 2cm cubes and place on a large baking tray with a drizzle of olive oil. bake in the oven for 20-25 minutes or until softened.

2. In a large bowl, whisk the eggs and ricotta until smooth. Add the wilted spinach, red onion, cheese, salt and pepper and stir until combined.

3. Pour the mixture into a medium round tin. Scatter the roasted pumpkin and spoon the remaining ricotta over the top.

4. Place in the oven for 30 minutes or until the egg is completely set.