Pumpkin & Spinach Fritatta

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Ingredients (Serves 4)

• Approx. 600g Kent pumpkin, peeled, deseeded and cut into small cubes

• 2 tbs olive oil

• 1 tbs honey

• 1/2 tbs dried thyme (or herb of your choice)

• 1 red onion, finely sliced

• 1 tbs balsamic vinegar

• 1/2 tbs brown sugar

• 8 eggs

• 1/3 cup milk

• 2 cups baby spinach, roughly chopped

• 100g goats cheese, crumbled (feta would also work if you prefer)

• Salt and pepper

• Approx. 2 tbs pumpkin seeds

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1. Preheat oven to 180°C

2. Spread pumpkin in a single layer on a baking tray lined with baking paper, and drizzle with 1 tbsp olive oil, honey, thyme, and a sprinkle of salt and pepper

3. Toss to combine and bake in oven for 20 - 25 minutes or until soft, once cooked set aside

4. While the pumpkin is roasting, heat the remaining olive oil in a frying pan over medium heat

5. Add sliced onions to frying pan and cook for 5 minutes or until softened, then add balsamic vinegar and brown sugar, and stir to combine

6. Reduce heat slightly and cook onions for further 5 minutes or until caramelised, then set aside

7. Whisk eggs and milk in large mixing bowl or jug and season with salt and pepper

8. Line a baking dish (approx. 20 cm x 25cm) with baking paper and spread roasted pumpkin along base and top with onions and baby spinach

9. Pour egg mixture over whole dish and give a little shake to spread evenly

10. Top with crumbled goats cheese (or feta), and a sprinkle of pumpkin seeds

11. Place into the preheated oven and bake for 25 minutes or until set and golden on top

Serve with a side salad and enjoy!