Baked squash and spinach frittata
This baked squash and spinach frittata can be sliced into lovely little nibbles when you have guests around for a drink. Alternatively you can cook it for a light supper or lunch and serve with a green salad. Any leftover is perfect for lunchboxes or picnics.
Ingredients
Method
- Preheat the oven to 200°C.
- Peel & deseed the squash, then cut its flesh into thin slices. Place the slices onto a large baking sheet.
- Mix the garlic with the oil and brush the squash slices with this. Bake for about 20 minutes until tender.
- Meanwhile, mix the eggs and yogurt, then season with salt and pepper.
- Grease and line a 20 cm square baking tray. Lay half of the squash in the tray, then pour over half of the egg mixture. Add the spinach, then cover with remaining pumpkin slices.
- Pour the remaining egg over. Sprinkle with Parmesan cheese and bake for about 25 minutes until golden.
- Cool the frittata in the tin for 5 to 10 minutes then cut it into squares or triangle shapes.