600g Butternut Pumpkin (2cm cubes, roasted)

1 Leek, pale section only, halved lengthways, thinly sliced crossways

2 cloves garlic (Crushed)

2 rashers rindless short cut bacon (Diced)

100g Baby Spinach

4 Eggs

2 Egg Whites

60ml Skim Milk

80g Fresh Low-Fat Ricotta

1T Freshly Grated Parmesan

1/3 cup Fresh Basil Leaves

Method

Saute leek, bacon & garlic in 26cm round non-stick saute pan until leek is soft, add spinach and saute until just wilted. Add pumpkin ensuring all ingredients are dispursed evenly over base of pan, remove from heat.

Whisk together eggs, eggwhites and milk and pour over leek mixture. Sprinkle evenly with ricotta and parmesan. Cover pan and cook fritatta over medium heat for about 20minutes or until fritatta is set.

Serves 4-6

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