Ingredients
- 650 grams butternut pumpkin, peeled, seeded, cut into 3cm pieces
- 2 zucchini (240g), cut into 2cm pieces
- 1 large red onion (300g), cut into thin wedges
- 2 tablespoons Bertolli olive oil
- 60 grams baby spinach
- 100 grams feta, crumbled
- 1 cup (150g) frozen broad beans, thawed, peeled
- 8 eggs
- ½ cup (125ml) pouring cream or milk
- salad leaves, to serve
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Roasted Pumpkin Slice With Spinach and Feta Recipe | Better Homes & Gardens Australia
bhg.com.au
Pumpkin, spinach & fetta frittata
womensweeklyfood.com.au
Best Ever Roast Pumpkin, Zucchini and Feta Slice Recipe
newidea.com.au
Roasted Pumpkin Salad
coolinarco.com
Family-sized roast pumpkin, spinach and feta quiche - Better Homes & Gardens Australia
bhg.com.au
Pumpkin Spinach Feta Salad With Roasted Pumpkin
quickierecipe.com
Roast pumpkin, feta and chickpea salad
nzwomansweeklyfood.co.nz
Roasted pumpkin and feta tart | Recipes | WW New Zealand
weightwatchers.com