Pumpkin, Spinach and Fetta Frittata

Something for the whole family, this can be served hot or cold, and is a great lunchbox food.

Pumpkin, Spinach and Fetta Frittata:

Ingredients:

650g coarsely chopped pumpkin (peeled weight)
300g potato, chopped coarsely
125g baby spinach leaves, chopped coarsely
200g fetta cheese, crumbled
3/4 bup grated cheddar cheese
8 eggs, beaten lightly
1 small red onion, sliced thinly

Method:

1. Preheat oven to "very hot" (about 240*C). Grease deep, 23cm-square cake pan and line the base and two opposite sides with baking paper.

2. Boil or steam the pumpkin and potato until just tender, and drain.

3. Combine pumpkin, potato, spinach, cheeses and egg in a large bowl, and stir to combine. Transfer mixture into the prepared pan and top with the onion.

4. Bake in the "very hot" oven for about 25 mins or until firm. Stand 5 mins before serving.

Serves: 4

Rating: 4