PUMPKIN AND PINENUT FRITTATA

Serves 2

 INGREDIENTS

½ cup butternut pumpkin, chopped (Pre-roast night before)
2 teaspoons Olive oil
½ zucchini, sliced
4 – 5 eggs
4 feta cubes
1 bunch fresh spinach
1 leek, finely sliced
1 ½ tablespoons pine nuts

METHOD

Preheat the oven to 180C. Place the pumpkin on a baking tray lined with baking paper and drizzle with 1 teaspoon olive oil. Bake for 20-30 minutes or until crisp and golden.

In a small pan heat 1 teaspoon, olive oil over medium heat then throw in the leek and zucchini and cook for 2 minutes. Add the spinach and cook until wilted. Drain any excess liquid and set it aside.

In a mixing bowl, whisk the eggs and set them aside. Grease an ovenproof pan with a light spray of olive oil.  Add the roasted pumpkin, leek and spinach. Pour over the eggs and top with feta and pine nuts. Bake at 180C for 25-30 minutes or until the eggs are cooked and the top is crispy.