Katie Lolas
May 28, 20181 min
Updated: Apr 2, 2020
Ready In: 30 mins
Serves: 6
Ingredients
5 cups of roughly diced pumpkin
1 large sweet potato roughly diced
NOTE: adapt pumpkin and sweet potato measurements to ensure you can fill 1/2 of whatever sized tray you are using before adding the other ingredients
125g baby spinach leaves, chopped roughly
200g Danish feta cheese, crumbled
9 eggs, lightly beaten
1 bunch of shallots, thinly sliced
Extra Virgin Olive Oil
Salt to taste
Method
Step 1. Preheat oven to 200°C. Grease tray with olive oil and or line base and two opposite sides with baking paper
Step 2. Place pumpkin in large microwave-safe bowl, cover and cook on high stirring for 5 minutes or until just tender. Place potato in small microwave-safe bowl, cover and cook on high for 4 minutes or until just tender
Step 3.Combine pumpkin and potato in large bowl. Add the spinach, crumbled feta, spring onion and egg. Stir to combine. Add salt to taste and transfer egg mixture to prepared tray
Step 4. Bake in oven about 25 minutes or until firm
Step 5. Sit for 5 minutes before serving and that's it!
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