700g butternut pumpkin (Squash), peeled, cut into 2cm pieces
Olive oil spray
1 leek, pale section halved lengthways, washed, dried, thin sliced crossways
2 garlic cloves, crushed
100g baby spinach leaves
4 eggs
2 egg whites
60ml (1/4 cup) skim milk
80g (1/3 cup) fresh low-fat ricotta
1/3 cup fresh basil leaves

1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the pumpkin on the lined tray and spray with olive oil spray. Season with pepper, bake in oven for 25 minutes or until golden.

2. Heat a large non-stick frying pan over medium heat. Spray lightly with olive oil spray to grease. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until soft. Add the spinach and cook, stirring, for 3 minutes or until the spinach just wilts.

3. Line a 26 x 16cm (base measurement) slab pan with non-stick baking paper. Spread the pumpkin and leek mixture evenly over the base of the pan. Whisk together the eggs, egg whites and milk in a jug. Pour egg mixture evenly over pumpkin and leek mixture. Sprinkle evenly with ricotta. Bake for 20 minutes or until golden.

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Nutrition Facts
S e r v i n g s 4
Amount Per Serving
Calories 200
Protein 16g
Fat 8.5g
Saturated Fat 3.5g
Carbohydrates 15g
Dietary Fibre 4g