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Print Recipe
Baked Frittata with Pumpkin and Spinach Recipe
A very healthy, bright and delicious dish is what is missing in the autumn gray days! And as a bonus - it is quickly and simply prepared, you can choose the filling to your taste endlessly!
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Cut the pumpkin into medium-sized cubes, carrots and onions - arbitrarily.
    Cut the pumpkin into medium-sized cubes, carrots and onions - arbitrarily.
  2. In a frying pan with a small amount of oil, fry the pumpkin until light brown over high heat.
    In a frying pan with a small amount of oil, fry the pumpkin until light brown over high heat.
  3. Add the spinach and soften it together with the pumpkin, stirring.
    Add the spinach and soften it together with the pumpkin, stirring.
  4. In a heat-resistant mold, put half of the tomato and onion, then the pumpkin, then the remaining tomatoes and onions.
    In a heat-resistant mold, put half of the tomato and onion, then the pumpkin, then the remaining tomatoes and onions.
  5. Mix eggs with milk, add salt to taste, add pepper, favorite dried herbs or spices. Pour out the contents of the form.
    Mix eggs with milk, add salt to taste, add pepper, favorite dried herbs or spices. Pour out the contents of the form.
  6. I added hot chili pepper, I like spicy))
    I added hot chili pepper, I like spicy))
  7. Bake at 180 degrees for 5-7 minutes.
    Bake at 180 degrees for 5-7 minutes.
  8. When serving, you can add canned peas and greens.
    When serving, you can add canned peas and greens.
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