Pumpkin, Crunchy Combo, Spinach & Feta Frittata

A light vegetarian option that is ideal for picnics, lunch or dinner.

INGREDIENTS:

• 3 cups (500g) pumpkin, cut into 2cm cubes

• 1 potato, peeled and cut into 2cm cubes

• 1 small red onion, sliced thinly

• 1/2 punnet (200g) Aussie Sprouts Crunchy Combo

• 50g baby spinach leaves, coarsely chopped

• 150g feta cheese, crumbled

• 3/4 cup cheddar cheese, grated

• 12 eggs, lightly beaten

TO SERVE:

• 1 punnet (125g) Aussie Sprouts Alfalfa Sprouts

• 50g baby spinach leaves

INSTRUCTIONS​:

1. Preheat oven to 200°C. Grease a deep 23cm square cake pan; line base and two opposite sides with baking paper.

2. Place pumpkin and potato in a large microwave-safe bowl. Cover and cook on HIGH for 8 minutes, stirring halfway through, until just tender.

3. Combine pumpkin, potato, onion and Aussie Sprouts Crunchy Combo in large bowl. Add spinach, cheeses and egg and stir gently to combine. Transfer mixture into prepared pan.

4. Bake for 30 minutes or until firm. Allow to stand for 5 minutes before serving.

5. Serve with Aussie Sprouts Alfalfa Sprouts and baby spinach.