PUMPKIN AND SPINACH FRITTATA

Serves 4

Ingredients:
400g pumpkin peeled and cubed
1 tbsp olive oil
1 red onion diced
2 cloves garlic
300g spinach
8 eggs
400g low fat yogurt
50g cheddar cheese

How to: 

• Preheat the oven to 170C/330F and roast the pumpkin in a little olive oil for about 25 mins until soft
• Cook the red onion in the remaining olive oil for 5 mins until soft
• Add the garlic and spinach and cook until the spinach is soft
• Whisk the eggs, yogurt and grated cheese together in a large bowl
• Add the roasted pumpkin and spinach mix and season
• Place the mixture in a greased baking dish and bake for 20 minutes until set.