Roasted Vegie and Spinach Frittata Recipe
Roasted Vegie and Spinach Frittata Recipe
Need more zinc in your life? Including eggs in your diet is an excellent way to increase your zinc and iron intake.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- ½ butternut pumpkin, diced
- 1 large zucchini, sliced
- Olive oil, for frying
- 1 small onion, diced
- 2 cups English spinach, chopped
- 80g feta, crumbled
- 6 eggs
- ⅓ cup milk
- Handful baby spinach or fresh basil
- 1–2 tbsp hemp seeds
Method
- Preheat oven to 200°C.
- Place pumpkin on baking tray covered with baking paper and bake for 45 mins, until golden and cooked through. After 20 mins add zucchini.
- Heat olive oil in medium frypan on medium heat. Add onion and cook until tender.
- Add spinach and cook until soft.
- Arrange pumpkin and zucchini over top of spinach.
- Whisk together eggs and milk, then pour over vegetables in frying pan. Reduce heat so you don’t burn bottom of frittata.
- Sprinkle feta over top. Leave pan on hotplate until frittata is cooked through, then place under griller for a few minutes to slightly brown top.
- Place some baby spinach or fresh basil in centre, sprinkle with hemp seeds and serve.
- Delicious cold the next day for lunch, too.
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