•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Baked Frittata with Pumpkin and Spinach Recipe
Very useful, bright and tasty dish - what is missing in the autumn gray days! And as a bonus-quick and easy to cook, the filling can be selected to taste endlessly!
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Pumpkin cut into medium-sized cubes, carrots and onions-arbitrarily.
    Pumpkin cut into medium-sized cubes, carrots and onions-arbitrarily.
  2. Pan with a little oil, fry pumpkin till light brown on high heat.
    Pan with a little oil, fry pumpkin till light brown on high heat.
  3. Add the spinach and soften it with the pumpkin, stirring.
    Add the spinach and soften it with the pumpkin, stirring.
  4. In a heatproof form, put half the tomato and onion, then the pumpkin, then the remaining tomatoes and onions.
    In a heatproof form, put half the tomato and onion, then the pumpkin, then the remaining tomatoes and onions.
  5. Mix eggs with milk, salt to taste, add pepper, favorite dried herbs or spices. Pour the contents of the form.
    Mix eggs with milk, salt to taste, add pepper, favorite dried herbs or spices. Pour 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 herbs.
    When serving, you can add canned peas and herbs.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of