Pumpkin, Spinach, and Feta Frittata

Ingredients 4 cups cubed fresh pumpkin 1 (10 ounce) potato, peeled and coarsely chopped 4 1/2 ounces fresh spinach, chopped 7 ounces crumbled feta cheese 3/4 cup shredded Cheddar cheese 8 eggs, lightly beaten 1 small red onion, thinly sliced

Directions 1. 2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper. Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes. Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion. Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving

3. 4.

Gordon Ramsay's Sweet Potato, Spinach And Feta Frittata

Ingredients 2 large sweet potatoes (about 300g each) 3-4 tbsp olive oil Sea salt and freshly ground black pepper Large handful of spinach leaves (about 150g), washed 200g feta cheese 1 tbsp grated parmesan 8 large eggs Method Serves 4 1. Preheat the grill to the highest setting. Peel and chop the sweet potatoes into evenly sized 1cm cubes. Heat a non-stick omelette or frying pan with the oil and toss in the potatoes. Season well with salt and pepper. Cook, turning occasionally, for about 4- minutes over medium heat until the potatoes are just tender and lightly golden at the sides. 2. Meanwhile, coarsely chop the spinach leaves and cut the feta into small cubes. In a bowl, lightly beat the

eggs with the parmesan and a pinch of salt and pepper. 3. Stir the spinach and feta into the pan until mixed with the sweet potatoes, then pour over the egg mixture to cover. Shake the pan gently to distribute the ingredients and leave to cook over low heat for a few minutes until the eggs are beginning to set at the bottom and sides. 4. Place the pan under the hot grill for 2-3 minutes until the top of the frittata has almost completely set. Try not to overcook the eggs or they will turn rubbery. Let stand for a few minutes and then run a heatproof plastic spatula around the sides of the pan and invert the frittata onto a large plate. Cut into slices to serve. Frittatas should be served warm or at room temperature, which makes them ideal for picnics or packed lunches.

Sweet potato & feta frittata

Ingredients (serves 6)
1kg sweet potato 2 tbs olive oil 1 onion, chopped 1 garlic clove, crushed 200g creamy feta, cut into 1.5cm cubes 1 tbs chopped fresh rosemary Freshly ground black pepper 8 eggs, lightly beaten

Method
1. Preheat oven to 200C. Cut sweet potato into 2-3cm pieces. Spread on a tray and toss with 1 1/2 tbs of oil. Bake, turning once, for 40 minutes. Set aside to cool. 2. Heat the remaining oil in a 26cm non-stick frying pan over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook, stirring, for 1 more minute. Set aside to cool. 3. Combine the cooled sweet potato, feta, rosemary and onion mixture in a bowl. Season with pepper. Spread over base of frying pan. 4. Pour eggs into the pan and evenly distribute, then flatten the surface. Cook over medium-low heat for 8-10 minutes or until set ?? but still a little runny on top. 5. Heat grill to medium. Place the frying pan under the grill (be careful not to burn the handle) for about 5 minutes. Set aside for 5 minutes, then invert onto a large plate and cut into wedges to serve.