Name: Pumpkin and cheese tortilla
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 250 gram packet frozen spinach, thawed; 350 gram butternut pumpkin, peeled, chopped; 8 eggs, at room temperature; 1/2 cup cream; 1/2 cup parmesan, finely grated, plus 2 tablespoons extra; 1 tablespoon vegetable or olive oil; 2 clove garlic, finely chopped; 150 gram feta, coarsely crumbled; mixed salad, to serve

Ingredients

250 gram packet frozen spinach, thawed

350 gram butternut pumpkin, peeled, chopped

8 eggs, at room temperature

1/2 cup cream

1/2 cup parmesan, finely grated, plus 2 tablespoons extra

1 tablespoon vegetable or olive oil

2 clove garlic, finely chopped

150 gram feta, coarsely crumbled

mixed salad, to serve

Method

1.Squeeze excess liquid from spinach. Cook pumpkin in a large saucepan of boiling water for 5 minutes or until tender. Drain. Whisk egg, cream and 1/2 cup parmesan in a jug. Season with salt and pepper.

2.Preheat an oven grill to high. Heat oil in a 20cm (base diameter) heavy-based frying pan over moderately low heat.

3.Add spinach, garlic and pumpkin; cook and stir for 2-3 minutes or until heated. Pour egg mixture over spinach mixture; tilt pan to distribute evenly.

4.Reduce heat to low; sprinkle feta and extra parmesan over top. Cook for 5-7 minutes or until almost set.

5.Place pan under grill. Grill for 5 minutes or until just set at centre. Remove from heat. Stand for 5 minutes. Turn out onto a chopping beard. Cut into wedges. Serve with salad.

Protect handle with foil while grilling.
Note

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Ingredients

Method

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