Baked Chicken, Pumpkin and Leek Frittata Recipe

I found this recipe in my mums recipe folder and remembered that one of the ladies from her homemakers group had given it to her. I decided to make it and see if I liked it. I have to say it is quite delicious and as I love anything with pumpkin in, I thoroughly recommend you try this recipe for yourself. Although it is a little bit fiddly, it is easy to make and worth the effort.

INGREDIENTS:

about half a butternut pumpkin
6 chicken tenderloins
cooking oil spray
2 leeks - finely sliced
120g english spinach leaves
3 cloves garlic - finely chopped (can use bottled crushed garlic)
8 eggs
sea salt and cracked black pepper to taste
1 cup plain low fat yoghurt (I use greek style)
100g low-fat feta cheese - crumbled
baby spinach leaves to serve

METHOD:

Peel pumpkin and cut into 3cm pieces. Place in a microwave dish and cook for a few minutes until just tender. Remove and place in baking dish that you have sprayed with the cooking oil.
Bake in a moderate oven (180C) for 15 - 20 minutes and browned. Remove dish from oven.
Arrange chicken in dish in a single layer and spray with a little more oil then cook for 10 minutes. Remove dish from oven and let chicken cool. When cooled, shred the chicken.
Spray a shallow ovenproof dish with cooking oil.
Heat a non-stick frying pan and spray with cooking oil. Add leeks and garlic and cook over low heat, stirring occasionally for around 5 minutes or until leeks are tender.
Add spinach to leek mixture and cook until wilted. Remove pan from heat. Season with salt and pepper.
Whisk eggs and yoghurt in a large bowl with electric beater until well combined. Stir in fettaf, spinach mixture, chicken and pumpkin. Pour the mixture into the prepared ovenproof dish.
Cook in moderately hot oven (190C) for about 30 minutes or until set.
Serve hot or cold with some baby spinach leaves for decoration.