Leek, Pumpkin and Goat's Cheese Frittata

Frittatas are fabulous aren’t they? They're so easy to make, have numerous combinations and are oh so tasty (plus I always think 'frittata' is fun to say). This recipe brings together some classic favourites including leek, pumpkin and goat’s cheese...a match made in heaven if I do say so myself! So go on, get your frittata on and enjoy!

12 eggs
good pinch of salt and pepper
extra virgin olive oil
1 leek, finely sliced
few handfuls of baby spinach, roughly chopped
about 500g pumpkin, cut into chunks and roasted
goat’s cheese

1. Preheat your oven to 180 degrees Celsius
2. In a large mixing bowl, whisk the eggs, salt and pepper. Set aside
3. In a pan or pot over medium heat, add a drizzle of olive oil and the leek. Sautee for a few minutes until the leek is tender and cooked through. Stir in the baby spinach
4. Add the leek mixture and roasted pumpkin chunks to the bowl with the eggs. Stir to combine
5. Line a round springform tin (roughly 22cm diameter) with baking paper. Transfer the mixture to the tin. Crumble the goat’s cheese on top - put on as much as you like! Finish off with another sprinkling of pepper
6. Pop into the oven and bake for about 30-40 minutes or until cooked through
7. Enjoy!