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Serves 6
Preparation & Cooking 60-65 minutes
Total cost: $14.10 / $2.34 per serve

Ingredients

600g butternut pumpkin, peeled & roughly diced
into 2 cm cubes
300g potatoes, peeled & diced to 2 cm cubes
2 medium red capsicums
100g baby spinach, 6 eggs
100g reduced-fat feta, crumbled
100g reduced-fat tasty cheese, grated
Olive oil

Putting it together

1.Preheat oven to 200°C and line a 20cm square baking dish with baking paper. Place pumpkin and potato in a clean plastic bag. Add 2 tsp of olive oil and shake the bag around to coat the vegetables. Place potato and pumpkin onto 2 lined baking trays in a single layer and bake in the oven for 25 minutes till tender.

2 .Slice sides off capsicums and remove any membrane. Place skin side up on a baking tray and cook until the skin is blistered. Remove and place in a plastic bag. When cool, remove from bag, peel away skin and chop roughly.

3. Meanwhile, whisk the eggs in a large bowl. Add the cheeses and stir to combine. Chop the baby spinach and add to egg mixture. Add cooked pumpkin, potato and capsicum. Mix in.

4. Pour into baking dish and cook in oven for 40 minutes or until firm in the centre and lightly golden. Remove from dish and cool for 5-10 minutes before serving.

Serving

Serve sliced, with salad.

 Recipe contributed by

May 2006

Healthy Food Guide
www.healthyfoodguide.com.au     

Photography contributed by

Andre Martin
Andre Martin Photography
www.andremartinphotography.com.au