PUMPKIN SPINACH FRITTATA

PUMPKIN SPINACH FRITTATA

Even though we are sadly reaching the end of our Canadian boating season,

I do still get excited about the wonderful Fall finds at the farmers’ market

that I can bring onboard for our last few meals…

…my latest acquisition – these Baby Boo Pumpkins…

 

…just perfect for concocting a delicious nutritious breakfast fritatta…
Keeping with this blog focus,
I made this dish in my stove top Omnia Oven
and cooked the pumpkin (cut in half and seeds scooped out)
in my little 2 quart pressure cooker in just 4 minutes.

 

 

PUMPKIN SPINACH FRITTATA

 

1 cup cooked pumpkin, cut into 1″ pieces

2-3 tbsp cooking oil (my choice grapeseed oil)

1/2 cup chopped onion

1 garlic clove, minced

4-6 cups baby spinach

6 eggs

1/4 cup olive oil

1/2 cup flour

1 cup grated Gruyere

1 cup Ricotta

sea salt and pepper

Sauté onion and garlic in oil until fragrant

Add spinach and stir over low heat until the leaves begin to wilt.

Add pumpkin and gently stir to combine.

In a bowl whisk eggs, then add olive oil.

Stir in flour until combined

Stir in Gruyere and season with salt and pepper

In greased pan (spring form, 8″x12″ or Omnia pan)

spoon in 1/2 of the pumpkin mixture.

Pour half of the egg mixture over top.

Add remaining pumpkin mixture, then rest of egg mixture.

Shake pan between additions to let eggs settle down into pumpkin mixture.

Top with scoops of Ricotta pressing each scoop lightly into mix.

If using Omnia, heat base on high for 5 minutes.

Cover Omnia, reduce heat to medium low and cook for 20-25 minutes

until eggs are set (knife test comes out clean)

If traditional oven, bake at 350 ° 20-25 minutes.

This was great with some extra ground pepper and dashes of hot sauce.

Makes enough for 4 servings

or 2 days of yummy breakfast goodness for 2 hungry sailors.

 

 

 

 

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