Adapted from Woman’s Day – http://womansday.ninemsn.com.au/food/everydayrecipes/997238/love-those-l…
INGREDIENTS
750g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
2 zucchini, cut into chunks
1/2 bunch shallots (green parts)
Olive oil spray
80g baby spinach
100g feta cheese, crumbled
8 eggs
½ cup skim milk
Salad to serve
METHOD
* Preheat oven to very hot, 200°C. Line a large baking dish with foil. Lightly grease an 18 x 28cm slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
* Chop pumpkin and zucchini into chunks and toss pumpkin and zucchini in prepared baking dish with sea salt and pepper, spread out evenly and spray with oil.
* Bake for 18 minutes, or until vegetables are golden and tender.
* Whilst cooking, chop baby spinach and shallots and leave in a large bowl.
* In a separate bowl beat eggs together with milk and season with sea salt and pepper to taste.
* Remove pumpkin and zucchini from oven, toss with chopped spinach and chopped shallots.
* Place vegetables in slab pan and spread out. Sprinkle evenly with feta.
* Pour egg mixture over vegetable mixture.
* Bake for 30-35 minutes, until set.
* Set aside for 10 minutes. Serve with salad.
Top tip
You could also try leftover baked vegies — or broccoli, capsicum and mushrooms.