Lunch

Roast pumpkin/feta/spinach Fritatta is for Lunch.

Roast pumpkin/feta/spinach Fritatta takes 20 minutes to prepare.

Roast pumpkin/feta/spinach Fritatta takes 45 minutes to cook.

Roast pumpkin/feta/spinach Fritatta makes 12 servings.

The ingredients for Roast pumpkin/feta/spinach Fritatta are:

x 90gm Feta
x8 Free Range Eggs (45gm)
x500gm Diced Pumpkin Roasted
x1 cup Fresh Spinach
x2 tbsp Olive Oil
x .5 cup Milk 2%
x .45 cup water, tap
x2 tbsp Oregano, ground
Salt & Pepper

Here is how you make Roast pumpkin/feta/spinach Fritatta:

Pre heat oven to 200 degrees Celsius.Peel & dice pumpkin and coat with 1.5 tbsp of Olive oil and ground oregano and roast in oven for around 20-25 mins or until tender and slightly browned. Add to prepared egg mixture.Crack all eggs into large bowel and add water & milk and gently beat. Slice Spinach and add. Crumble in feta, add cooked pumpkin and gently stir in. Season with Salt and Pepper to taste.Prepare grill at a high heat.Over a medium-high flame on the stove top, add remaining .5 tbsp of Olive Oil to 20-25cm heated frying pan and then pour in egg mixture. Lower heat to Low-Medium and let mixture cook to nearly set.Remove from stove top and place under the grill to cook the top of the Fritatta until browned slightly.Removed from grill and allow to cool slightly. Remove from pan onto chopping board and cut into desired size pieces.Serving Size: Makes roughly 12 pieces/slicesNumber of Servings: 12Recipe submitted by SparkPeople user POE-ETREE.

The nutritional information for Roast pumpkin/feta/spinach Fritatta is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 72.4

• Total Fat: 5.4 g
• Cholesterol: 0.8 mg
• Sodium: 225.3 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.8 g
• Protein: 3.4 g

The dietary needs meet for Roast pumpkin/feta/spinach Fritatta is Vegetarian