Autumn Oven Frittata with Pumpkin, Zucchini and Spinach

A light autumn oven frittata with pumpkin, zucchini and spinach, enriched with low-fat quark. It keeps you full for a long time and brings plenty of vegetables and protein into your morning.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 3 pc eggs (size M)
• 100 g low-fat quark
• 200 g Hokkaido pumpkin, cleaned and diced
• 100 g zucchini, cut into small cubes
• 100 g fresh baby spinach leaves
• 1 pc small onion, finely diced
• 1 pc garlic clove, finely minced
• 1 tsp cooking oil
• 0.5 bunch chives, finely snipped
• salt
• pepper
• 1 pinch nutmeg, freshly grated (pinch)

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Fry the pumpkin cubes in a pan with a little cooking oil over medium heat for 4 to 5 minutes until they take on a little color, then deglaze with a tablespoon of water and cook covered for another 4 minutes until nearly soft.
3. Add the onion and garlic to the pumpkin and sauté for 2 minutes, then add the zucchini and fry for 3 minutes.
4. Stir in the spinach and let it wilt until it has completely collapsed. Spread the vegetables evenly in the pan.
5. Whisk the eggs with the quark, salt, pepper, nutmeg and chives until smooth and pour over the vegetables.
6. Let the pan set on the stovetop without a lid for 3 minutes, then bake in the oven for 10 to 12 minutes until the frittata is set in the middle and lightly browned on top.
7. Take the frittata out of the oven, let it rest briefly, divide into two portions and serve warm.