ROASTED PUMPKIN, SPINACH AND FETA SLICE
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Loading ...March 30, 2010
Ingredients:
750g butternut pumpkin, peeled, deseeded, and cut into 3cm pieces
2 zucchini, cut into chunks
1 pc large red onion, cut into thin wedges
2 tbsps olive oil
80g baby spinach
90g feta cheese, crumbled
8 eggs
1/2 cup cream or milk
salad, crusty bread to serve
Procedure:
1. Preheat oven to very hot, 220C. 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.
2. 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.
3. Place vegetables in slab pan and spread out. Sprinkle evenly with feta.
4. In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.
5. Bake for 30-35 minutes, until set. Set aside for 10 minutes. Serve with salad and crusty bread.
Servings: 8
Preparation: 15 minutes
Cooking: 55 minutes
Tip:
You could also try leftover baked vegies - or broccoli, capsicum and mushrooms.
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