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Pumpkin & Leek Frittata

Pumpkin and Leek Fritatta recipe, brought to you by MiNDFOOD.

Pumpkin & Leek Frittata

For a quick and healthy weeknight meal that you can whip up in minutes, you can’t look past this delicious frittata recipe. Serve with a fresh salad and your favourite condiments.

Serves 6

1kg butternut pumpkin, peeled

and chopped

3 leeks, white part only, sliced

8 garlic cloves

10 sprigs thyme

1/3 cup olive oil

8 eggs

1½ cups pouring cream

½ cup parmesan

1 cup ricotta

½ cup parsley, to serve

1 Preheat oven to 220°C.

2 Place pumpkin, leeks, garlic, and thyme in a 28cm round ovenproof dish. Drizzle with oil; season with salt and pepper. Bake for 25 minutes.

3 Meanwhile, whisk eggs, cream, and parmesan in a bowl until well combined. Season with salt and pepper. Pour over vegetables; top with ricotta.

4 Bake for 25 minutes, or until golden. Garnish with parsley.

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2 Comments on Pumpkin & Leek Frittata


  • Jenny
    October 28, 2013 9:56 pm

    The Pumpkin and Leek Fritatta recipe sounds so yummy and easy to make. I will try it out on the family this weekend. Oooo I am drooling already!

  • Lyn
    September 29, 2014 2:48 pm

    I agree Jenny can’t wait to try it.

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