{"id":176,"date":"2011-10-27T03:53:00","date_gmt":"2011-10-27T03:53:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=176"},"modified":"2017-02-19T18:59:24","modified_gmt":"2017-02-19T18:59:24","slug":"pumpkin-and-spinach-frittata","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/10\/pumpkin-and-spinach-frittata\/","title":{"rendered":"Pumpkin and Spinach Frittata"},"content":{"rendered":"
\n
\"\"Continuing my argument from my last post <\/a><\/strong>that I am a peasant at heart, I’ll always prefer homemade foods over restaurant foods. And what better opportunity of having homemade foods would there be than a potluck of food bloggers.<\/div>\n

A few weeks back, us food bloggers based in the United Arab Emirates were invited to a potluck at the lovely Devina’s<\/a><\/strong> house (“Since I can’t cook for all of ya, the least I can do is offer my house up. “). To make sure we all bring something, she added\u00a0 the Wikipedia definition of what a potluck is about.<\/p>\n

Homemade foods radiate comfort. It’s foods that can be shared with families and friends. Foods that are eaten when you enjoy the company of the people around you. Foods that are packed with flavors. Foods that mirror the culture of the cook. Recipes that possibly have been passed on from generation to generation. The potluck then adds a random note to it. A wild collection of different foods.
\nI think I ate myself through every single bowl on the long table. Afterwards I packed a huge doggie bag. In that bag was the last piece of the most delicious Pumpkin Frittata, made by Sidiqa of Spontaneous Euphoria<\/a><\/strong>.<\/p>\n

Since I have been going on a mostly grain-free diet, I am very open to egg dishes. Flavorful egg dishes that is. This frittata has the most amazing flavor profile, combining sweet butternut, fresh sage, salty feta and some chili flakes. I added spinach to my version. I have to stop myself not to eat the whole thing (with 6 eggs in it). That’s how good it is. It’s good to have for breakfast, lunch and\/or dinner.
\n———————————————————————- <\/b><\/p>\n

PUMPKIN AND SPINACH FRITTATA<\/b><\/div>\n
inspired by a recipe of Sidiqa of Spontaneous Euphoria<\/a><\/i><\/span><\/div>\n
Print Recipe<\/a><\/strong><\/div>\n
<\/div>\n
1 tablespoon olive oil<\/div>\n
1 red onion, thinly sliced<\/div>\n
pinch salt<\/div>\n
<\/div>\n
1 1\/2 cups pumpkin or butternut squash, peeled and diced<\/div>\n
2 garlic cloves, peeled and halved<\/div>\n
1\/4 teaspoon chili flakes<\/div>\n
3 tablespoons fresh sage leaves, roughly chopped<\/div>\n
<\/div>\n
2 cups fresh spinach, loosely packed and roughly chopped<\/div>\n
6 eggs<\/div>\n
1\/4 cup feta cheese, crumbled or diced<\/div>\n
salt and pepper to taste<\/div>\n
<\/div>\n
Serves 3-4<\/div>\n

———————————————————————-
\nPreheat oven to 180C\/375F. Lightly grease oven-proof pan or cake tin (no bigger than 8 inches\/20cm). Set aside.<\/p>\n

In a another pan, heat the olive oil over medium heat. Add onions and season with a pinch of salt. Cook onions until softened. Add garlic halves, sage and chili flakes and cook until fragrant, another minute or so. Now add the pumpkin and cook until soft and slightly caramelized. Add the spinach and cook until just wilted. Take off the heat. Take out the garlic.<\/p>\n

Whisk the eggs and pour them into the prepared pan or cake tin. Season with salt and pepper. Add the pumpkin and spinach mixture and spread evenly. Sprinkle the feta on top. Bake for 15-20 minutes or until set. The cooking time depends on how thick your frittata is. Thicker ones will take longer than flat ones.<\/p>\n

Cut into wedges and serve immediately.<\/p>\n<\/div>\n

Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Continuing my argument from my last post that I am a peasant at heart, I’ll always prefer homemade foods over restaurant foods. And what better opportunity of having homemade foods would there beRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4,2,13,8],"tags":[],"class_list":["entry","author-Anja","post-176","post","type-post","status-publish","format-standard","has-post-thumbnail","category-gluten-free","category-grain-free","category-main-dish","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-2Q","jetpack-related-posts":[{"id":182,"url":"https:\/\/anjaschwerin.com\/food\/10\/puy-lentil-salad-with-cranberries-and-purslane\/","url_meta":{"origin":176,"position":0},"title":"Puy Lentil Salad with Cranberries and Purslane","author":"Anja","date":"October 8, 2011","format":false,"excerpt":"I cannot deny it: I have a sweet tooth. Wherever I can squeeze in some sweetness, I'll do it. And what would be a better dish than a salad of lentils and green leaves? Both considered healthy and very nutrient-dense. Now make this sweet by making a vinaigrette out of\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/10\/LentilCranberrySalad.jpg?fit=984%2C654&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/10\/LentilCranberrySalad.jpg?fit=984%2C654&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/10\/LentilCranberrySalad.jpg?fit=984%2C654&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/10\/LentilCranberrySalad.jpg?fit=984%2C654&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":229,"url":"https:\/\/anjaschwerin.com\/food\/05\/stuffed-goat-cheese-balls\/","url_meta":{"origin":176,"position":1},"title":"Stuffed Goat Cheese Balls","author":"Anja","date":"May 18, 2011","format":"image","excerpt":"With summer approaching fast (at least here in Dubai), my appetite for no-bake and no-cook dishes, bits and bites increases proportionally to the growing heat.\u00a0 We already had around 45C\/113F the other day. Although we all live in air-conditioned houses, shop in air-conditioned malls and drive around in air-conditioned cars,\u2026","rel":"","context":"In "appetizer"","block_context":{"text":"appetizer","link":"https:\/\/anjaschwerin.com\/food\/category\/appetizer\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/05\/GoatCheeseBalls.jpg?fit=1024%2C683&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/05\/GoatCheeseBalls.jpg?fit=1024%2C683&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/05\/GoatCheeseBalls.jpg?fit=1024%2C683&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/05\/GoatCheeseBalls.jpg?fit=1024%2C683&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":300,"url":"https:\/\/anjaschwerin.com\/food\/10\/parmesan-bulgur-salad\/","url_meta":{"origin":176,"position":2},"title":"Parmesan Bulgur Salad","author":"Anja","date":"October 16, 2010","format":"image","excerpt":"I assume all food bloggers are constantly on the search for new and tasty foods. Quite a few of them concentrate on healthy foods. A certain percentage would focus on either vegetarian, vegan, raw, gluten-free, sugar-free or fat-free foods. I find interesting approaches to foods on all these blogs and\u2026","rel":"","context":"In "salad"","block_context":{"text":"salad","link":"https:\/\/anjaschwerin.com\/food\/category\/salad\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/10\/BulgurSalad.jpg?fit=1024%2C749&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/10\/BulgurSalad.jpg?fit=1024%2C749&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/10\/BulgurSalad.jpg?fit=1024%2C749&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/10\/BulgurSalad.jpg?fit=1024%2C749&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":141,"url":"https:\/\/anjaschwerin.com\/food\/02\/results-of-the-anjas-food-4-thought-survey\/","url_meta":{"origin":176,"position":3},"title":"Results of the Anja’s Food 4 Thought Survey","author":"Anja","date":"February 28, 2012","format":false,"excerpt":"It's been a while since I asked you to answer a few questions of my questionnaire. The one and only copy of my cookbook that I designed in the dark hours of the day was the prize to be won amongst those who did the questionnaire. The response has been\u2026","rel":"","context":"With 6 comments","block_context":{"text":"With 6 comments","link":"https:\/\/anjaschwerin.com\/food\/02\/results-of-the-anjas-food-4-thought-survey\/#comments"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/01\/BookCoverScan-585x600.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":202,"url":"https:\/\/anjaschwerin.com\/food\/08\/lentil-pilaf-stuffed-peppers\/","url_meta":{"origin":176,"position":4},"title":"Lentil Pilaf – Stuffed Peppers","author":"Anja","date":"August 4, 2011","format":"image","excerpt":"Our 1 month holiday in Germany is slowly coming to an end. We have been here for 4 weeks, and have another few days to go. Every year, after being away for 3-4 weeks we crave our comfort zones at home, less excitement, no more family members to visit, and\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/08\/StuffedPeppers.jpg?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/08\/StuffedPeppers.jpg?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/08\/StuffedPeppers.jpg?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/08\/StuffedPeppers.jpg?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":119,"url":"https:\/\/anjaschwerin.com\/food\/06\/moroccan-spiced-roasted-mushrooms\/","url_meta":{"origin":176,"position":5},"title":"Moroccan Spiced Roasted Mushrooms","author":"Anja","date":"June 7, 2012","format":false,"excerpt":"Following a mostly grain free diet, requires a bigger refrigerator. I don't know yet how to sell this idea to my husband. The biggest obstacle is that there is no space for a bigger one in our open-plan kitchen. Unless we move it further into the dining and sitting area.\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/06\/MoroccanSpicedMushrooms.jpg?fit=680%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/06\/MoroccanSpicedMushrooms.jpg?fit=680%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/06\/MoroccanSpicedMushrooms.jpg?fit=680%2C1024&ssl=1&resize=525%2C300 1.5x"},"classes":[]}],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/10\/PumpkinFrittata.jpg?fit=1024%2C680&ssl=1","_links":{"self":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/comments?post=176"}],"version-history":[{"count":5,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/176\/revisions"}],"predecessor-version":[{"id":2571,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/176\/revisions\/2571"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media\/799"}],"wp:attachment":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media?parent=176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/categories?post=176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/tags?post=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}