Spinach, pumpkin and onion frittata

Instructions

1. Whisk together the 3 egg yolks in a small mixing bowl. Set aside. Beat the seven egg whites in a large mixing bowl with a large whisk until they form soft peaks.
2. Add the yolks to the beaten whites and very gently whisk the mixture just to combine.
3. Preheat the oven to 190 C.
4. Combine the pumpkin with 1/2 cup water into a skillet. Bring to boil and reduce the heat. When water evaporates the pumpkin is ready. Add sunflower oil and onion. Season with salt and pepper. Stir. Cook until onion gets tender. Add the spinach leaves. Cook for 2 min. more.
5. Pour the egg mixture on top and spread in an even layer.
6. Bake in the preheated oven until the frittata is puffed, cooked through and lightly brown on top., 5-6 min.
7. Let the frittata cool in the skilet for 5 min. Then flip it onto a cutting board and cut it in half.
8. Tip: Eat half for dinner and let the remaining half cool completely before storing in an airtight lunchbox container in the fridge.

• Servings : 2
• Ready in : 25 Minutes
• Course : Main courses
• Recipe Type : Cheese and eggs
• Ingredient : beef, Egg white, Eggs, Ground black pepper, Oil, Onion, Pepper, Pumpkin, Salt, Spinach, Sunflower oil