Roasted Pumpkin, Feta & Spinach Frittata
Roasted Pumpkin, Feta & Spinach Frittata
Share Recipe Favourite Download PDFIngredients
- 1 cup baby spinach roughly chopped
- 1 cup pumpkin cut into cubes & roasted
- 0.5 cup sun-dried tomatoes roughly chopped
- 2 tbsp caramelised onion jam
- 1 cup tasty cheese grated
- 4 eggs
- sea salt & cracked black pepper
- 0.333 cup feta cheese crumbled
- 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.1 cup baby spinach, 1 cup pumpkin, 0.5 cup sun-dried tomatoes, 2 tbsp caramelised onion jam, 1 cup tasty cheese
- 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.4 eggs, sea salt & cracked black pepper
- Top with the crumbled feta and extra grated cheese.0.333 cup feta cheese, grated cheese
- Bake in the oven for 25–30 minutes or until set and cooked through.
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