Chicken & Baked Pumpkin Frittata

Ingredients: serves 1

• 1/2 tbs Olive Oil, Extra Virgin

• 1/4 cup Pumpkin, Peeled, Raw (1cm diced cubes)

• 50 grams

• Chicken, Breast, Lean, Raw

• 1/4 Zucchini, Unpeeled, Raw, Medium

• 2 Eggs, Large

• 1/4 cup Cauliflower, Raw, Chopped

• 1/2 tbs Flour, Wheat, Wholemeal

• 1/4 cup Full Fat Milk

• 1/4 cup Cheese, Parmesan, Fresh, Grated

• 1 pinch Salt

• 1 pinch Pepper, Black

• 1 cup Baby Spinach

• 5 Tomato, Cherry Or Grape, Raw

• 1 tsp Balsamic Vinegar
  
  Method:

  1. Preheat oven to 180°C.

  2. Coat an ovenproof dish or tray with 1/3 the olive oil.

  3. Dice pumpkin into 1-2cm cubes, season with salt and pepper. Add the pumpkin to the oven proof dish to roast in the oven for 20 minutes or until cooked. Once cooked, put to the side.

  4. Dice chicken and coat a frying pan with 1/3 of the oil and place over medium heat. Cook the chicken until golden and cooked through.

  5. Whilst chicken is cooking, grate zucchini and squeeze out the fluid resting on paper towel to absorb excess fluid.

  6. Whisk eggs in a large bowl and add the chicken, zucchini, pumpkin, cauliflower, flour, milk, cheese and 1/2 the baby spinach. Season with salt and pepper. Stir until well combined.

  7. Coat another oven proof dish with the remaining oil, and pour in the whisked mixture. Cook for 30-40 minutes or until set and golden on top.

  8. Cut into pieces and serve with a side salad of the remaining baby spinach and cherry tomatoes.

  9. Drizzle with balsamic vinegar to serve.