Ingredients
750g butternut pumpkin, cut into medium sized pieces
2 zucchini, cut into 3cm slices
1 large red onion, cut into wedges
2 tablespoons olive oil
Salt and pepper
8 eggs
1/2 cup milk
80g baby spinach leaves
90g feta, crumbled
Method
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Place pumpkin, zucchini, onion, oil, salt and pepper in a large bowl and toss to combine. Spread out vegetables onto a large baking tray. Cook in a 220-degree oven for 15-20 minutes.
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Crack 8 eggs into a large bowl. Season with salt and pepper. Whisk well.
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Place roasted vegetables to a large bowl and add baby spinach. Transfer to a medium rectangle cake tin, which has been lined with baking paper. Top with feta, then pour in egg mixture.
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Cook in a 220-degree oven for 30-35 minutes. Remove from tin. Slice and serve.
