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Sweet Potato and Pumpkin Frittata

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Great hot or cold, our seasonally flavoured frittata is ideal for a filling lunch.


  • 180g pumpkin, peeled and sliced
  • 160g sweet potato, peeled and sliced
  • 1 red onion, peeled and thickly sliced
  • 1 tbsp fresh sage, finely chopped
  • 80g baby-leaf spinach
  • 4 large eggs


  1. Heat the oven to 190°C, gas 5. Once hot, bake the pumpkin, sweet potato and onion on a non-stick tray for 20 mins or until tender.
  2. Transfer to a large non-stick frying pan with an oven-proof handle and add the spinach, but leave the oven on.
  3. Whisk the eggs with the sage and season, then pour over the vegetables. Cook over a low heat for about 10 mins, then transfer to the oven to crisp up for another 5-10 mins.
  4. Smart tip: If you haven’t got an oven-proof frying pan, finish the frittata by grilling it instead, with the handle clear of the heat.

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