Oven-baked pumpkin, kale & feta frittata


OVEN-BAKED PUMPKIN, KALE & FETA FRITTATA 

              SERVES: 4      TIME: 5 MINUTES PREP + 40 MINUTES COOKING      DIETARY: GF


INGREDIENTS

  • 500g butternut pumpkin
  • 2 zucchinis
  • ½ bunch of kale leaves (stalks removed)
  • 5 organic eggs
  • 100g feta
  • Pinch of salt and pepper

 

DIRECTIONS

  1. Preheat oven to 200°C. Chop pumpkin up into 2-3cm cubes and place on baking tray in the oven for 20 minutes to soften
  2. Slice zucchini up into thin circles and then cut in half again. Place the zucchini in the oven for the last 5 minutes with the pumpkin to soften the zucchini as well
  3. Meanwhile, remove kale leaves from the stalk and roughly chop. Whisk eggs together and add a pinch of salt and pepper
  4. Remove pumpkin and zucchini from the oven and place into ovenproof dish with the chopped kale (I use a square oven-proof dish). Pour over egg mixture over vegetables evenly.
  5. Sprinkle over the crumbled feta and place in the oven for another minutes or until egg mixture is set and top is gold. Let stand for 5 minutes and then eat up J

 

Foodie tip- make this up on Sunday and keep for school or work lunches for the week. Serve with a simple side salad to make it a more complete meal or have it on its own as a snack!

 

Enjoy

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