Roast Pumpkin & Capsicum Frittata with Dill

Toss the pumpkin, red capsicum and red onion in the olive oil and place in a single layer on the prepared oven tray. Season with salt and pepper. Cook for 20 minutes or until tender. Cut the capsicum into thin strips. Tip: Cutting capsicum into thin strips after it cooks prevents it from charring too much in the oven.

Whisk the free-range eggs, milk, and dill in a jug or bowl until well combined. Season with salt and pepper.

Heat a dash of oil in a medium ovenproof frying pan over a medium-high heat. Add half of the baby spinach and cook, stirring, for 1 minute or until wilted. Add the pumpkin, capsicum and fetta cheese and distribute evenly across the base of the pan. Pour in the egg mixture and cook for 1 minute to set the base slightly. Then, transfer the pan to the oven and cook for 10-15 minutes or until set. Tip: If you don’t have an ovenproof frying pan, transfer the ingredients to a greased baking dish.