Butternut Pumpkin & Spinach Frittata

Ingredients:

2 cups butternut pumpkin, diced
1 tbsp olive oil
1 small onion, diced
2 cups baby spinach, chopped
6 large eggs
¼ cup milk (or plant-based)
½ cup feta cheese, crumbled
Salt & pepper to taste

Optional: nutmeg or chilli flakes

Instructions:

1. Preheat oven to 180°C (350°F).
2. Toss butternut pumpkin with olive oil, spread on a tray, and roast for 20 minutes until tender.
3. In a pan sauté onion until soft, then add spinach, cook until wilted.
4. In a bowl, whisk eggs, milk, salt, and pepper (and nutmeg or chili if using).
5. Add roasted pumpkin, spinach, onion & feta. Mix gently.
6. Pour into a greased baking dish or oven-safe pan.
7. Bake 20–25 minutes, until golden and set in the centre.
8. Cool slightly, slice, and enjoy warm or cold.

Enjoy with a side salad or avocado for a balanced, hormone-loving meal.

Stores well in the fridge for up to 4 days – perfect for meal prep!