Roasted Pumpkin, Feta & Spinach Frittata
Roasted Pumpkin, Feta & Spinach Frittata
Ingredients
- 1 cup baby spinach roughly chopped
- 1 cup pumpkin cut into cubes & roasted
- 1/2 cup sundried tomatoes roughly chopped
- 2 tablespoons caramelised onion jam
- 1 cup tasty cheese grated
- 4 eggs
- sea salt & cracked black pepper
- 1/3 cup feta cheese crumbled
- extra grated cheese for topping
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Grease a square baking dish with some olive oil or use baking paper.
- Place the spinach, roasted pumpkin, sundried tomatoes, caramelised onion jam and grated cheese in the baking dish.
- In a bowl, whisk the eggs and season with salt and pepper. Pour the egg into the baking dish. Gently push down the veggies to immerse in the liquid.
- Top with the crumbled feta and extra grated cheese.
- Bake in the oven for 25–30 minutes or until set and cooked through.
Nutrition
Calories: 256kcalCarbohydrates: 11gProtein: 16gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 203mgSodium: 411mgPotassium: 702mgFiber: 2gSugar: 6gVitamin A: 3866IUVitamin C: 10mgCalcium: 315mgIron: 3mg
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