Dairy Free
Gluten & Grain Free
Nut Free
This wonderful frittata has a great texture, is slightly spicy and so creamy and rich.
Serves: 10-12
Prep time: 15 mins
Cooking time: 20-25 mins
Ingredients
- 1.5 kgs pumpkin, cubed and cooked (roasted best)
- 3 medium size potatoes, cubed and cooked
- 200g baby spinach leaves, torn roughly
- 1 long red chilli, seeds removed and finely chopped (optional)
- 200g dairy free cheese, cut into small cubes
- ½ cup plain coconut yoghurt
- 12 eggs, lightly beaten
- 1 red onion, diced
- salt and pepper
- 1 tbsp smoked paprika
Method
- Preset oven to 200°C (400°F).
- Grease a baking dish 25cm x 30cm x 6cm (10″ x 12″ x 2½”).
- Lightly beat eggs in a large bowl.
- Add all other ingredients except smoked paprika, and ⅓ chopped onions, and mix well.
- Pour into prepared dish, sprinkle top with remaining onion and smoked paprika.
- Bake for 20-25 minutes, until golden.
- Remove and stand 5 minutes before cutting.
- Serve hot or cold.
Notes
- Pumpkin can be roasted, which I find tastier, or steamed or boiled.
- Potatoes I steam, and I cut into 1-2cm cubes.
- Dairy free cheese I use is ‘Bio Cheese’, cheddar flavoured block 200g from Woolworths supermarket.
- If a large baking dish is not available, 2 x smaller ones will work with slightly reduced cooking time.
