Roast Pumpkin and Beetroot Picnic Frittata

If you have not tried this recipe, don’t ‘beet’ yourself up. Get roasting and select your next picnic destination!

SERVES: 6

PREP TIME: 45MINS

COOKING TIME: 40-60MINS

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INGREDIENTS:

• 1/4 jap pumpkin (approx. 500-600g)

• 1 large beetroot (approx. 300 - 400g)

• 1 large red onion

• 1 tomato

• 1/2 cup balsamic vinegar

• 1/8 cup coconut sugar

• 6-8 large eggs

• 100-150g goats fetta

• 3 Tbsp. olive oil

• 1 Tbsp. butter

• 2 Tbsp. honey

• salt and pepper

• 200g baby spinach leaves

DIRECTIONS:

1. Preheat oven to 200C and line a baking tray with baking paper.

2. Chop pumpkin into 3cm cubes and beetroot into 2cm cubes. Toss both pumpkin and beetroot separately in 1 Tbsp olive oil, 1 Tbsp honey and season with salt and pepper.

3. Place on baking tray and pop in oven for 40-50 minutes or until soft and edges are slightly brown.

4. While you wait, it's time for the caramelised onions. First, thinly slice onion and melt butter and a tablespoon of olive oil in frypan over medium heat. Place onions into pan and allow them to soften and start to turn opaque (not brown), approximately 5 minutes. Then, add balsamic vinegar and coconut sugar and continue to cook on medium-low heat for about 10-15minutes or until vinegar is reduced and onions are soft all the way through. Remove onions from pan.

5. Use the same frypan (do not wash it) and turn heat to low. Place spinach in pan and soften for 2-3minutes.

6. Once pumpkin and beetroot is cooked, remove from oven and allow to cool for at least 10 minutes. Whilst the vegetables are cooling crack eggs into a bowl, season with salt and pepper and whisk well.

7. Grease a round baking dish (at least 20cm wide and 4cm deep) with your choice of oil or butter. Spread pumpkin, beetroot, spinach and onions around dish evenly. Next, pour over egg mixture and crumble fetta on top.

8. Thinly slice tomato and arrange on top of the frittata.

9. Bake in oven at 180C for 40-60min or until the frittata doesn’t jiggle when moved and top of frittata is golden.

10. Serve hot or cold with a green salad.

VARIATIONS & TIPS:

• If you have left over roast vegetables, feel free to use those instead of the pumpkin and beetroot.

• I love goat’s fetta, particularly Merideth Dairy Marinated Goats Fetta. However, any cheese can be substituted. If you are more of a basic cheddar kinda guy or gal, go for it.

• You can make it in a square cake tin for square slices or a muffin pan for individual serves, which are great for school lunch boxes.