Pumpkin Frittata – serves 4

• 400g pumpkin cut into bite sized cubes
• 1 medium onion, finely sliced
• 8 eggs
• Salt and pepper to taste
• Dried mixed herbs
• A large tomato finely sliced
• 4 tbs grated cheese

A selection of vegetables from the following – use about 3 cups of finely cut veggies
Broccoli
Capsicum
Mushrooms
Zucchini
Leftover cooked fibrous veggies

Heat oven to 200g grill or 180 deg fan grill and put the rack up nearer the top of the oven.

Precook the pumpkin and broccoli in the microwave until just tender.

Spray a large non stick frypan which has an oven proof handle with cooking spray and sauté the onion. Add the rest of the vegetables, except the tomato slices, and cook until they are tender.

Beat the eggs, add salt and pepper and 1 heaped teaspoon of mixed herbs. Pour over the veggies in the pan and cook over moderate heat about 5 minutes. Place tomato slices on top and sprinkle with another teaspoon of mixed herbs and then scatter the grated cheese over the top.

Put under the hot grill until the top is lightly browned – about 5-8 minutes.

Let stand for 5 minutes then cut into 4 wedges.

Serve with a large salad.

This is delicious cold for lunch the next day too.