Ingredients (serves 4)

5 eggs, lightly beaten
90g bocconcini cheese, halved
90g lean leg ham
60g low fat tasty cheese, grated
¼ cup low fat milk
1 cup of roasted pumpkin,
cut into cubes
2 cups of English baby spinach
1 cup button mushrooms, thinly sliced
8 cherry tomatoes cut into quarters
2 stalks shallots thinly diced
Finely chopped basil, to serve


1. Preheat oven to 180˚C. Line a round ceramic baking dish with non-stick baking paper. Place the eggs and milk in a large bowl and thoroughly combine the bocconcini cheese, ham, roasted pumpkin, baby spinach, cherry tomatoes, button mushrooms and shallots.
2. Pour the mixture into the prepared pan. Sprinkle mixture with the tasty cheese. Place in oven and cook for 20-25 minutes or until set and golden on top. Sprinkle with chopped basil to serve. Slice and serve warm or refrigerate and serve later.

Download the Pumpkin Spinach Bocconcini Fritatta PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.

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