Roast Pumpkin, Spinach and Feta Frittata

Linda Sang
Serves 6 – 8
600g Kent pumpkin, peeled and chopped
2 cups chopped washed spinach
1 large onion, diced
100g feta
¼ cup grated parmesan
2 tbsp olive oil
6 large eggs
300 ml thickened cream
½ cup shredded parmesan
Salt and pepper
1/3 cup pepitas (pumpkin seeds)

Preheat oven to 200C
Toss pumpkin pieces in 1 tbsp olive oil and salt and pepper, place evenly on the baking paper-lined tray you will cook your frittata in (approx. 25cm x 30 cm). Roast till tender, about 20 mins.
In a large frypan, heat oil and sauté onion till translucent, then toss in the spinach till wilted.
Arrange the onion and spinach around the pumpkin and crumble the feta on top.
Mix eggs, cream, grated parmesan, salt and pepper, and pour on top. Sprinkle shredded parmesan on top. Strew pepitas on top.
Cook for about 40 minutes at 180C till cooked and golden.