Baked Veggie Frittata

This tasty dish can be frozen and used for lunches through the week or eaten straight from the oven :-)

Ingredients
12 Eggs
100g Lite Feta
200g Lite Ricotta
1 Zuchinni
1 Capsicum
700g Pumpkin
100g Baby Spinach
1/2 Cup Parsley
Olive Oil
Salt & Pepper
1 Clove Garlic
1 Onion Diced

Method:
Peel and slice pumpkin, add to an oven dish with onion, capsicum and garlic lightly spray with oil, bake @200* (400F) until tender.

Egg Mixture
Whisk eggs before adding feta and ricotta, parsley, salt & peper.

Lightly spray an oven dish with oil, add a layer of roast veggies, a layer off egg and then spinach, repeat process.

Bake @ 180* (360F) until golden brown.