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Categories:
olive oil baby spinach leaves garlic semi-dried tomatoes basil olives cream cheese cream eggs salt Parmesan cheese
Viewed: 56 - Published at: 8 years agoIngredients
- 500g pumpkin, peeled and thinly sliced
- 1 tablespoon olive oil
- 150g baby spinach leaves
- 2 cloves garlic, crushed
- 1/2 cup semi-dried tomatoes Safeway 1 lb For $1.29 thru 02/09
- 1/2 cup basil leaves, roughly chopped
- 1/3 cup pitted Kalamata olives, roughly chopped
- 125g block PHILADELPHIA Cream Cheese, softened
- 150ml cream
- 6 eggs
- salt & pepper
- 1/4 cup KRAFT* Grated Parmesan Cheese
Method
- Steam or microwave pumpkin until tender.
- Heat oil in a frying pan and cook spinach and garlic for 1-2 minutes over medium heat, until spinach starts to wilt, remove from pan.
- Combine the tomatoes, basil and olives.
- Layer half of the pumpkin over the base of a 26cm deep non-stick frying pan.
- Top with half of the tomato and spinach mixtures.
- Repeat layering process.
- Whisk together the Philly*, cream, eggs and seasonings until smooth.
- Pour over the vegetables and cook for 10-15 minutes over a low heat, until almost cooked through.
- Sprinkle with cheese and place under a hot grill for 5 minutes until puffy and golden.
- Serve hot or cold with a crisp salad.
