Pumpkin, spinach & fetta frittata | Women's Weekly Food
Roast pumpkin, fetta and spinach come together in perfect harmony in this fresh and satisfying frittata. Makes enough for leftovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Roasted pumpkin, spinach and fetta slice
- 750 grams butternut pumpkin, peeled, deseeded, cut into 3 cm pieces
- 2 zucchini, cut into chunks
- 1 large red onion, cut into thin wedges
- 2 tablespoons olive oil
- 80 grams baby spinach
- 90 grams fetta cheese, crumbled
- 8 eggs
- 1/2 cup cream or milk
- salad, crusty bread to serve
More Like This
Pumpkin, spinach and fetta frittata | Women's Weekly Food
womensweeklyfood.com.au
Pumpkin, spinach and ricotta frittatas recipe
nzwomansweeklyfood.co.nz
Delicious Pumpkin, Spinach, and Feta Frittata Recipe
michiganplum.org
Roasted Pumpkin Slice With Spinach and Feta Recipe | Better Homes & Gardens Australia
bhg.com.au
Pumpkin, spinach and goat's cheese frittata | Recipes | WW New Zealand
weightwatchers.com
Pumpkin Frittata & Leek Recipe with Spinach | Recipes.com.au
recipes.com.au
Best Ever Roast Pumpkin, Zucchini and Feta Slice Recipe | New Idea
newidea.com.au
How to make Spinach Pumpkin And Fetta Rolls Recipe
slurrp.com