There's good reason why this recipe is one of our most popular. Delicious the night you make it, even better as leftovers for lunch the next day.
Ingredients
750 gram butternut pumpkin, peeled, deseeded, cut into 3 cm pieces
2 zucchini, cut into chunks
1 large red onion, cut into thin wedges
2 tablespoon olive oil
80 gram baby spinach
90 gram feta cheese, crumbled
8 eggs
½ cup cream or milk
Salad, crusty bread to serve
Method
Preheat oven to very hot, 220°C. Line a large baking dish with foil. Lightly grease an 18 x 28cm slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 minutes, or until vegetables are golden and tender. Remove from oven. Toss with spinach.
Place vegetables in slab pan and spread out. Sprinkle evenly with feta.
In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.
Bake for 30-35 minutes, until set. Set aside for 10 minutes. Serve with salad and crusty bread.
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