Categories: Dinner, Vegetarian, lunch

Ingredients

• 500g butternut pumpkin, peeled & chopped
• 1 1/2 tablespoons olive oil
• 1 teaspoon dried chilli flakes
• 100g baby spinach leaves
• 100g roasted caspicum sliced
• 1 cup of fresh basil leaves
• 200g fetta cheese, crumbled (I use organic Lemnos)
• 6 or 7 eggs
• 1 cup of pouring cream
• Sea salt & cracked pepper

Directions

1. Preheat oven to 200degreesC.

2. Place the pumpkin, 1 tablespoon of oil, chilli flakes and salt & pepper in a 30cm round ovenproof baking dish and toss to coat.

3. Roast for 25minutes until golden and tender. Set aside.

4. Heat the remaining oil in a non-stick frypan over high heat.

5. Add the spinach and cook for 2minutes or until just wilted.

6. Add the spinach, capsicum, basil and fetta to the pumpkin.

7. Place the eggs, cream and salt & pepper in a bowl and whisk to combine.

8. Pour the egg mixture over the pumpkin. Bake the frittata for 15minutes or until puffed and golden.

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