Beetroot, Feta and Pumpkin Frittata Feeds 2-3 hungry souls
1 beetroot, washed, peeled and halved 1/2 butternut pumpkin, peeled and cubed 1/2 leek, washed and sliced 1/2 cup danish feta, diced 8 eggs salt & pepper to taste Preheat your oven to 180 degrees and roast your pumpkin in a baking tray with a little olive oil for 30-45 minutes. Toss beetroot in a little olive oil and wrap in alfoil and cook with the pumpkin. Heat a small frypan and saute leek with a little oil until translucent and soft. Line a lamington tray with baking paper and place the pumpkin, beetroot, cooked leek and feta over the base. Whisk together eggs, salt and pepper till frothy. Pour over the veg and feta. Bake for 15 minutes, it should be just set in the middle. Eggs continue to cook after removing them from the heat, so you don't want to overcook it or it will be tough. Remove from oven and allow to cool for 5-10 minutes. Serve with blanched asparagus, toasted almonds and baby spinach. Delicious cold the next day.