Pumpkin and spinach frittata - a healthy meal for children and adults, we prepare for our daughter and she enjoys the richness of taste.
Pumpkin and spinach frittata - Ana Vuletić - Recipes and Cookbook online
Pumpkin and spinach frittata - a healthy meal for children and adults, we prepare it for our daughter and she enjoys the richness of the taste.
- 900 g of pumpkin
- 40 g of baby spinach
- 6 pieces of eggs
- 0,5 cups of sour cream
- 0,25 cup Parmesan cheese (or cheese)
- 2 cloves garlic
- 1 tablespoon of olive oil
- Preheat the oven to 200c before preparation.
Peel and chop the pumpkin and arrange in one row on a baking sheet. Coat with a mixture of olive oil and garlic. Bake until the pumpkin is soft, about 10-15 minutes.
- Take a 20cm deep pan and line it with baking paper.
Mix the eggs and cream in a deep dish.
- When the pumpkin is baked, place the first layer over the baking paper. Pour over half of the egg and cream mixture. Covered with spinach and the rest of the pumpkin. Pour over the rest of the egg and cream mixture.
- Sprinkle with parmesan or cheese.
- Place in the oven and bake for about 25 minutes.
- When you take it out, wait about 5 minutes for it to cool and harden a bit, then cut it into triangles and serve.
When serving to children, make sure that it has cooled so that it does not burn.
I personally use cheese instead of Parmesan because it is milder and not so salty.
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