Melted butter cor greasing, plain flour, for dusting 500g of butternut pumpkin, peeled n diced info 1cm cubes 2 Tblspns olive oil 1 clove garlic crushed 1 brown onion, finely chopped 1 small red capsicum, deseeded, thinly zliced 1 Zucchini, trimmed, grated, 100g baby spinach, chopped 6 large eggs 1 cup of self raising flour 100g grated cheese tasty sea salt flzkes n freshly ground pepper to season 1 tspn dried italian herbs 100g feta, crumbled mix salad leaves to serve 100g tomatoe chutney to serve.

Preheat ovento 180 dg
Grease a 24 cm spring form ake tin with melted butter and dust with flour.
Put pumpkin on an oven tray. Drizzle with 1/2 the oil toss to coat.
roast for 20 -25mins or until tender.
heat remaining oil in a large non stick frying
an over a high heat, add garlic and onion and clok for 5 mins or until soft
add Capsicum and zucchini and cook for further 5 minsor untill just soft.
Add spinach n stir untill wilted. Remove from heat anc cool for 5 mins.
put eggs , flour, n cheese in a large bowl, n whisk until smooth. Season wigh salt n pepper. Fold in onion mixture. Pumpkin n italian herbs
spoon mixture into prepared tin n top with feta.
bake for 40mins or until golden brown n eggs is set .serve with mixed lettuce leaves n tomatoe chutney.