Roasted Pumpkin Spinach And Feta Slice Food

ROASTED PUMPKIN, SPINACH AND FETA SLICE

Roasted Pumpkin, Spinach and Feta Slice image

From Super Food Ideas Feb 2006. Modified slightly to reduce the fat content. Original recipe had 8 whole eggs

Provided by Bel_Fran

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 249.1, Fat 3.2, SaturatedFat 1, Cholesterol 106.8, Sodium 187.4, Carbohydrate 44.7, Fiber 7.6, Sugar 11.1, Protein 15.4

PUMPKIN, SPINACH AND FETA FRITTATA

Pumpkin, Spinach and Feta Frittata image

This is the easiest and fastest dinner, healthy and can be made ahead. The hardest thing is cutting up the pumpkin, the rest is embarassingly easy. It looks nice and colourful too.

Provided by MellowMel

Categories Vegetable

Time 50m

Yield 4 slices, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups coarsely chopped pumpkin, 640g
1 large coarsely chopped potato, 300g
125 g baby spinach leaves, chopped coarsely
200 g feta cheese, crumbled
3/4 cup coarsely grated cheddar cheese
8 eggs, beaten lightly
1 small red onion, sliced thinly

Steps:

Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.

Nutrition Facts : Calories 480.1, Fat 27.9, SaturatedFat 15.2, Cholesterol 489.8, Sodium 861.5, Carbohydrate 29.6, Fiber 3.5, Sugar 6.1, Protein 29

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