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Pumpkin, Spinach, and Feta Frittata

Reviewed: Dec. 3, 2011
I followed another reviewer's tip and sauteed the onion first until carmelized, then sprinkled salt and nutmeg over the onion and stirred together. I stirred in the already cooked fresh pumpkin and sweet potato ( I was out of regular potato) along with some salt, added spinach, then reduced-fat sharp cheddar and reduced-fat feta cheese, then egg, stirring each time I added an ingredient into the skillet. After it was mixed, I poured it into a Mrs. Smith's pie crust (I cooked the crust earlier in the day). Based on someone's review that there was too much pumpkin and potato for the eggs, I decided to use only half of the onion, pumpkin, sweet potato mixture and mashed it for another day. That was a good call. It came out great. One warning: I had too much filling for the pie crust (9") so poured the rest into a small casserole dish and cooked them both 35 minutes, which worked out fine. My husband and me liked this, but it didn't pass my 3 year olds' taste test.
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