Roast Pumpkin & Fetta Frittata

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This frittata is so simple to make, only a handful of ingredients and makes the perfect addition to lunchboxes or just grab a slice as an easy snack on the go.

Pumpkin Fetta Frittata

INGREDIENTS

  • 500g butternut pumpkin, peeled and chopped into small pieces 

  • 1 brown onion, diced 

  • 6 eggs, whisked

  • 1/6 cup milk 

  • 1/2 cup baby spinach, shredded

  • 75g Danish feta 

METHOD

  1. Preheat oven to 180

  2. Pre-heat oven to 180℃ (160℃ fan-forced) and line a 20cm square pan with baking paper. Place pumpkin and onion in pan, season with salt and pepper and generously drizzle over olive oil. Bake for 15 minutes.

  3. Meanwhile, whisk together the eggs and milk in a small jug. When pumpkin is cooked, remove from oven and pour egg mixture over, top with spinach and feta and bake for a further 20 minutes.

  4. Allow to cool before slicing.