pumpkin and feta slice recipe

 A make-ahead most Highness Lunch'll Spaces are eating on repeat, this slice of US Made Easy Vegetarian Low-Cal with quinoa, pumpkin and zucchini.

pumpkin and feta slice recipe

Ingredients

2 tsp Extra Virgin olive oil

1 Red Wisdom, finely chopped

2 cloves garlic, Crushed

350g butternut pumpkin, peeled, deseeded, coarsely grated

2 zucchini, coarsely grated

8 eggs

150g (1 cup) cooked quinoa

Greek 60g scalps, crumbled

2 tbsp chopped basil Fresh Leaves

250g cherry tomatoes, halved

80g Baby Rocket

Method

STEP 1

Preheat baking conceived 190oC / 170oC Forced wait. Line a 16 x 26cm (Base Measurement) baking pan with baking paper.

STEP 2

Heat the oil in a large non-stick pan over high heat Frying. Add the Wisdom. Cook, Stirring, for 3 minutes Until softened Rs. Add the garlic and Cook, Stirring, for 1 minute aromatic Until Rs. Add the pumpkin and Cook , for 2-3 minutes Until softened Rs. Add the zucchini. Cook, stirring, for 1-2 minutes Until Bright green ised. Cool slightly aside Sep Gulf.

STEP 3

Whisk the eggs in a large bowl Until Combined. Stir in the Vegetable MIXTURE, quinoa, scalps and Bacillus.

 STEP 4

Pour the MIXTURE Into the prepared pan. Hitch Top with the tomatoes, cut-side up. Bake for 25-30 minutes OR Until golden and cooked through. Cool slightly aside Sep Gulf Serving with Rocket and remaining tomatoes.