Turkey

Turkey, Roast Pumpkin and Baby Spinach Frittata

Serves 4

Ingredients

1 teaspoon olive oil
3 cloves of garlic, minced
2 cups of cooked Poulos's left over turkey, shredded
6 shallots, green tops finely sliced
100 grams of baby spinach
1 heaping cup of roast pumpkin (any combination of leftover roast vegetable is suitable for this recipe)
6 eggs
2 tablespoons of corn flour
1/2 cup cream
1/2 cup of parmesan cheese finely grated
salt an pepper to taste

Heat oil in a medium non-stick saucepan. Add garlic and shallots and sauté for 1-2 minutes.
Add baby spinach and cook until just wilted.
Add turkey and roast pumpkin and stir gently until warmed through.
Transfer mixture to a lightly greased 2.5L baking dish and spread evenly into bottom of dish.
Whisk eggs in a large bowl and gradually add cornﬂour. Add cream and salt and pepper to taste. Whisk until smooth.
Pour egg mixture over turkey and vegetable mixture in baking dish and sprinkle with parmesan cheese.
Bake in a pre-heated oven at 180°C for 30-40 minutes, or until the frittata is set and an inserted skewer comes out clean.