Prep time 15 min
Cook time 20 min
Serves 4
Nutritional information per 100g
Weight 100 g
Energy 265 cal
Protein 6 g
Total Fat 2 g
Saturated Fat 7 g
Carbs 5 g
Sugars 3 g
Sodium 346 mg
Fibre 4 g
Calcium 53 mg


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  1. Preheat oven to 200°C/180°C fan forced. Grease and line baking tray. Place pumpkin into lined tray and spray with olive oil. Bake in oven for 20-25 minutes or until golden before proceeding to the next part of this leek recipe
  2. Meanwhile Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Add leek and cook for 5-7 minutes or until soft. Add garlic and cook for 1 minute. Add spinach and take off the heat, set aside. In a medium bowl combine eggs and NESTLÉ CARNATION Light & Creamy Evaporated Milk for the last part of the leek recipe
  3. Grease and line 26 x 16 cm pan. Combine leek and pumpkin mix into greased pan. Pour egg mixture over the pumpkin frittata and sprinkle with feta cheese and basil. Bake pumpkin frittata for 20-25 minutes or until the pumpkin frittata is firm to touch and golden brown

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