Pumpkin & Spinach Frittata

Whip up this easy tasty frittata for a quick dinner and have leftovers for lunch the next day or pop in the freezer. 

Serves 4


1kg peeled butternut pumpkin cut into 2cm squares

120g baby spinach, finely shredded

2 spring onions, sliced

100g low fat feta cheese, crumbled

8 eggs, lightly beaten

1 tsp dried oregano



Preheat oven to 180°C. Oil a baking tray or lasagne dish approx. 25cm x 25cm  and line with baking paper.

Steam the pumpkin until just tender, 8-10 minutes. Add the spinach and steam for a further 1-2 minutes or until the spinach has wilted. Arrange pumpkin and spinach in the prepared tray and allow to cool slightly

Sprinkle spring onion and feta over the vegetables. Gently pour over the beaten eggs and top with oregano.

Bake for 20-30 minutes or until set, allow to stand for 5 minutes before serving. Serve with a green salad and crusty wholegrain bread