Roast Vegetable Frittata
No matter whether it is for breakfast, lunch or dinner a frittata always delivers.
Versatile in nature, a frittata is the perfect way to use up old vegetables or even entice the fussiest of eaters. Make on a Sunday to keep you going throughout the week.
Recipe from Taste Magazine and made by GH Nutrition
Preparation time: 20 minutes
Cooking time: 1 hour
750 pumpkin, peeled, deseeded
1 tbsp extra-virgin olive oil
2 zucchini, halved lengthways, sliced
1 red onion, cut into thin wedges
8 free-range eggs
3/4 cup milk
60g baby spinach
60g feta, crumbled
Preheat oven to 200 degrees celsius. Cut pumpkin into 2cm cubes and place into an 8-cup baking dish. Drizzle with oil and toss to combine. Roast for 15 minutes.
Add zucchini and onion. Stir to combine. Roast for 10 minutes until the vegetables have softened.
Whisk eggs and milk. Season with salt and pepper. Stir in half the spinach and feta. Pour over vegetables and gently stir to combine. Bake for 30-35 minutes or until set and golden.
Serve with the remaining spinach and feta.