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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
