Pumpkin, Sundried Tomato & Herb Frittata

Looking for a simple yet flavour-packed meal that works for breakfast, lunch, or dinner? This Pumpkin, Sun-Dried Tomato & Herb Frittata is the ultimate all-rounder. Packed with wholesome ingredients and protein with a rich, savoury flavour, this frittata is a satisfying option that’ll keep you fuelled any time of day. It bakes to golden perfection and stores effortlessly in your favourite Decor container—ready when you are.

Ingredients | Servings: 4

• 1 cup Pumpkin, cut into cubes
• Olive Oil, drizzled
• 8 Eggs, whisked
• 1 cup Milk 
• 2 Spring Onions, finely chopped
• 2 cups Spinach
• 1 cup Feta Cheese, cubed 
• 1 cup Sundried Tomatoes, halved
• 1/3 cup Fresh Herbs Leaves, roughly chopped 
• (such as parsley, basil, oregano)
• 1 tsp Garlic Powder
• 1 tsp Salt
• ¼ tsp Pepper

Method:

1. Preheat oven to 180 degrees.
2. Add pumpkin to a baking tray, drizzle with olive oil and roast for 20 minutes. 
3. Meanwhile, whisk eggs and milk in a large bowl until combined. 
4. Add remaining ingredients to bowl and stir to combine. 
5. Pour mixture into your décor glass container.
6. Place in the oven (without the lid), and bake for 35-40 minutes or until egg is firm. 
7. Serve with a side salad.