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Ingredients

• 750g pumpkin, peeled, deseeded
• 1 tbs olive oil
• 2 zucchini (450g), halved lengthways, sliced
• 1 red onion, cut into thin wedges
• 8 eggs
• 3/4 cup vitamin D fortified soy milk
• 60g bag baby spinach
• 60g low-fat feta, crumbled
• crusty baguette, to serve

Method

1. 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.

2. Add zucchini and onion. Stir to combine. Roast for 10 minutes or until all vegetables have softened.

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.

tip:

Eggs are a source of vitamin d, but you can increase intake by including mushrooms in the frittata.

Source: Roast Vegetable Frittata Recipe | Woolworths