This simple, protein packed recipe is suitable for breakfast, lunch or dinner. Perhaps makes a double batch and freeze portions as a part of your weekly meal preparation.
Preheat the oven to 170 degrees celcius. Grease a small baking disk with a little oil.
Place pumpkin in a bowl with 1 teaspoon of oil & soy sauce and toss to coat. Tip the pumpkin onto a baking tray and roast for 25 minutes.
Heat the remaining oil in a frying pan over a medium heat. Add leeks and cook for 5 minutes, or until soft. Add the garlic and spinach leaves and cook until spinach has wilted. Tip the mixture onto work surface and chop roughly. Season to taste with pepper.
Whisk eggs, yoghurt and cheese together lightly in a large bowl. Add pumpkin and spinach mixture and gently stir to combine. Pour mixture into prepared dish and bake in oven for 20 minutes, or until set. Service with salad or steamed veg.
TIP: Cooking times may vary depending on the depth of the baking dish used.
You could customise this recipe further by adding some cherry tomatoes, lean ham, or perhaps fetta cheese. Even jazz it up with some fresh parsley, basil or dill.