I’m always looking for recipes that are tasty and easy to make. This one fits the bill perfectly. There’s no need to measure exactly every ingredient and the veggies can be changed around to suit whatever you have leftover or in the fridge.
It tastes delicious and is an easy mid week dinner.
750g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
2 zucchini, cut into chunks
1 large red onion, cut into thin wedges
2 tablespoons olive oil
80g baby spinach
90g feta cheese, crumbled
½ cup cream or milk
Salad, crusty bread, to serve
1. Preheat oven to very hot, 220°C.
2. Line base and sides of a large baking dish with baking paper, allowing a 2cm overhang at both long ends. I used a large non-stick pan so I didn’t need to use baking paper.
3. Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. I used olive oil infused with garlic and chilli.
4. Bake for 15-20 minutes, or until vegetables are golden and tender.
5. Remove from oven. Toss with spinach.
6. Sprinkle vegetables evenly with feta.
7. In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.
8. Bake for 30-35 minutes, until set. Set aside for 10 minutes.
NB: I left mine in the oven for only 25 minutes and as you can see it’s a little over cooked, so keep a close eye on it!
9. Serve with salad and crusty bread.
*This recipe was adapted from here