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.

500 g 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, 100 g baby spinach, chopped 6 large eggs 1 cup of self raising flour 100 g grated cheese tasty 1 tsp n dried italian herbs 100 g feta, crumbled 100 g 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.