Roast Pumpkin, Spinach and Pinenut Frittata

Ingredients

• 1.2kg  pumpkin, peeled, deseeded, cut into 3cm pieces
• 2 red onions, cut into thin wedges
• 100g baby spinach
• 50g pinenuts
• 8 eggs
• Salt and pepper

Directions

1. Preheat oven to 230°C. Line a large roasting pan with baking paper. Place pumpkin and onion in roasting pan with the melted coconut oil. Season with salt and pepper. Toss well to coat. Spread vegetables over base of pan. Roast for 18 to 20 minutes or until vegetables are golden and tender. Remove from oven. Place spinach over vegetables and stand for 3 minutes or until wilted.

2. Line a 3.5cm deep, 16.5cm x 26cm (base) slab pan or baking dish with baking paper, allowing a 2cm overhang at both long ends. Spread pumpkin, onion and spinach over base of pan.

3. Whisk eggs, salt and pepper in a jug. Pour over pumpkin mixture. Bake for 35 minutes or until set. Stand for 10 minutes.

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