Roasted Vegie and Spinach Frittata Recipe - WellBeing Magazine
Roasted pumpkin, zucchini, spinach, and feta frittata—packed with zinc and iron, perfect for breakfast or lunch. Recipe by Lisa Guy. #wbrecipe
Ingredients
- ½ butternut pumpkin, diced
- 1 large zucchini, sliced
- Olive oil, for frying
- 1 small onion, diced
- 2 cups English spinach, chopped
- 80g feta, crumbled
- 6 eggs
- ⅓ cup milk
- Handful baby spinach or fresh basil
- 1–2 tbsp hemp seeds
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