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.

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