Roasted Pumpkin, Spinach and Feta Slice |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Super Food Ideas Feb 2006. Modified slightly to reduce the fat content. Original recipe had 8 whole eggs Ingredients:
1 1/4 kg butternut pumpkin, peeled, deseeded & cut into 3 cm pieces |
2 red onions, cut into thin wedges |
olive oil flavored cooking spray |
100 g baby spinach |
75 g reduced-fat feta cheese |
2 eggs |
8 egg whites |
1/3 cup low-fat milk |
Directions:
1. Preheat oven to 230 deg Celsius Line a large roasting pan with baking paper. Place pumpkin and onion in pan and lightly spray with cooking spray. Season to your liking with salt a pepper. Roast for 18-20 min or until vegetables are tender. Remove pan from oven place the spinach over the hot vegetables to wilt.
2. Line a 16.5 x 26 cm slab pan or baking disk with baking paper. Allow a 2 cm overhang at both long ends. Spread pumpkin, onion, and spinach over the base of the pan then top with feta.
3. Whisk eggs, eggwhites, milk, salt and pepper in a jug. Pour evenly over the feta and vegetables. Bake for 35 min or until set. Stand for 10 minute.
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