• 400g pumpkin, peeled & cut into 3cm cubes
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 2 leeks, finely sliced & washed
• 2 cloves garlic, crushed
• 300g baby spinach leaves
• Freshly ground black pepper
• 8 eggs
• 200g low fat natural yoghurt
• 200 gr ricotta
fine grating of parmesan cheese
Preheat oven to 170C (330F). Grease a small baking dish with a little oil.
Place pumpkin in a bowl with the oil & soy sauce and toss to coat. Place pumpkin onto a baking tray & roast for 25 minutes.
Heat remaining oil in a frying pan over medium heat. Add leak and cook for 5 minutes or until soft. Add garlic & spinach leaves and cook until spinach begins to wilt then place onto chopping board and chop roughly. Season to taste with pepper.
Whisk eggs, ricotta,and yoghurt together in a bowl. Add pumpkin & spinach mixture combining all ingredients and season to taste Pour mixture into a prepared dish and bake in oven for 20 minutes or until set. Serve with a lightgrating of parmesan cheese and a salad of your choice.
This is another version that is baked. It makes a great lunch to take to work or school. Keep to a very light grating of parmesan when serving, expecially if you have oily skin problems.
Gluten Free: yes
Added Sugar: No
Lactose Free: no