Pumpkin and Feta Frittata Squares

Ingredients

• 500 gram pumpkin, peeled and diced
• 1 tablespoon olive oil
• 8 piece eggs
• 125 millilitre milk
• 2 cup baby spinach
• 100 gram feta, crumbled
• 1 pinch salt and pepper

Instructions

1. 1Heat the oven to 200°C. Toss the pumpkin with olive oil on a lined tray and roast for 20 minutes, until tender.
2. 2Turn the oven down to 180°C and line a 20cm square baking tin with baking paper.
3. 3Whisk the eggs, milk, salt and pepper in a large bowl.
4. 4Scatter the roasted pumpkin, spinach and feta over the base of the tin.
5. 5Pour the egg mixture over the top.
6. 6Bake for 25 minutes, until set in the middle and lightly golden.
7. 7Cool slightly, then cut into squares. Store extras in the fridge for up to 3 days.