Roasted pumpkin spinach and feta slice

• Vegetarian
• Gluten free

• Produce

  • 80 g Baby spinach
  • 750 g Butternut pumpkin
  • 1 Red onion, large wedges thin
  • 2 Zucchini

• Refrigerated

  • 8 Eggs

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Cream or milk
  • 90 g Feta cheese

• Deli

  • 1 Salad

Found on foodtolove.com.au

Description

Ingredients

• 750 g butternut pumpkin, peeled, deseeded, cut into 3 cm pieces
• 2 zucchini, cut into chunks
• 1 large red onion, cut into thin wedges
• 2 tbsp olive oil
• 80 g baby spinach
• 90 g feta cheese, crumbled
• 8 eggs
• 1/2 cup cream or milk
• salad, crusty bread to serve

Directions

• Preheat oven to very hot, 220°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.Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 minutes, or until vegetables are golden and tender. Remove from oven. Toss with spinach.Place vegetables in slab pan and spread out. Sprinkle evenly with feta.In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.Bake for 30-35 minutes, until set. Set aside for 10 minutes. Serve with salad and crusty bread.