Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 3/4 cup vitamin D fortified soy milk
- 750grams pumpkin, peeled, deseeded
- 1 red onion, cut into thin wedges
- 450grams zucchini, halved lengthways, sliced (about 2 zucchinis)
- 60grams low-fat feta, crumbled
- 60grams baby spinach
- 1tablespoons olive oil
- 8 eggs
Nutrition per serving
1600kJ / 382Cal
1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
23.9grams
Fat
19.7grams
Carbs
25.8grams
Sugars
18.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Cut pumpkin into 2cm cubes and place into an 8-cup baking dish. Drizzle with oil and toss until coated. Roast for 15 minutes or until tender.
Step 2 of 3
Add zucchini and onion. Stir to combine. Roast for 10 minutes or until all vegetables have softened.
Step 3 of 3
Whisk eggs and milk in a bowl. Season to taste. Stir in half of the spinach and half of the feta. Pour over vegetables and gently stir to combine. Bake for 30-35 minutes or until set and golden. Serve with remaining spinach and feta and crusty bread.
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