Saturday, July 28, 2012

Spinach, Mushroom, Pumpkin & Feta Frittata

I've said it before and I'll say it again, frittata's are a favourite in my house and made weekly. I love how simple they are, how delicious and versitle. Your only limited by your imagination with the combination of flavours you can incorporate.

This lovely creation came about this week as I was looking for something to make for lunch. I had a nice big butternut pumpkin and loads of lovely crimini mushrooms. As I rummaged around the vegie draws in my fridge I got my inspiration and this was created!

The flavours are so lovely. The sweetness from the pumpkin the earthiness of the spinach and mushrooms and the delightfully salty tang of the feta makes for a magic combo. Eaten hot or cold it's a winner. I love to serve this with a light salad, baby spinach, red onion, cherry tomatoes and a big squeeze of lemon juice is a perfect side dish.

It's also a great appetizer for when you have company or for a cocktail party....just cut into small bite size pieces and there you have it! They're a small taste packed with big flavour, and they look pretty too.

Spinach, Mushroom, Pumpkin & Feta Frittata

oil spray

1/2 cup finely diced red onion (1/2 medium or 1/4 small red onion)

200g crimini (swiss brown) mushrooms, sliced

200g small diced (2cm cubes) butternut pumpkin (squash), steamed

100g baby spinach

60g light feta, crumbled

2 whole eggs & 10 egg whites

1/2 cup skim milk

salt and pepper

Steam pumpkin for 10-12 minutes or until cooked through. Heat a large frying pan over medium heat and spry with olive oil, add diced red onions and cook for 3 minutes or until softened. Add mushrooms and cook for 5 minutes or until mushrooms are slightly browned and softened. Add the spinach and toss with the onion and mushrooms until just wilted. Add a pinch of salt and pepper to taste. Evenly scatter the steamed pumpkin on top.

In a large bowl, whisk together the whole eggs, egg whites and milk until just combined and add to the pan with the onion, mushrooms, spinach and pumpkin. Turn down to medium low heat and let the bottom of the frittata to set. After 2 minutes take a spatular and run it sround the edges tilting the pan to let the uncooked egg mixture fill the cooked space. Keep repeating until the frittat is set about 2/3 of the way through. Sprinkle the crumbled feta on top.

Place under low broiler (grill) until the top is set and golden brown. Set aside for 10 mins. Cut into wedges and serve.

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