Ingredients:

  • 1.5 cups (350g) pumpkin, cubed small
  • 1 cup (150g) gold potatoes, cubed small
  • 1 tbsp (15ml) extra virgin olive oil
  • 0.5 tsp (3g) sea salt
  • 0.25 tsp (1g) cracked black pepper
  • 8 large eggs
  • 0.25 cup (60ml) unsweetened almond milk
  • 0.5 tsp (3g) garlic powder
  • 0.25 tsp (1g) nutmeg
  • 0.5 tsp (3g) salt
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 0.5 cup (75g) feta cheese, crumbled
  • 0.25 cup (30g) onion, finely diced
  • 1 tsp (5ml) olive oil

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss cubed pumpkin and potatoes on a baking sheet with 1 tbsp olive oil, salt, and pepper. Spread in a single layer and roast for 20 minutes until edges are mahogany-colored and tender.
  3. Remove the baking sheet from the oven and lower the oven temperature to 375°F (190°C).
  4. Heat 1 tsp olive oil in an oven-safe skillet over medium heat. Sauté diced onions until translucent (about 3 minutes).
  5. Stir in chopped spinach and cook until wilted.
  6. Fold in the roasted pumpkin and potatoes, spreading them evenly across the bottom of the pan.
  7. Whisk together eggs, almond milk, garlic powder, nutmeg, and salt until smooth and slightly frothy.
  8. Pour the egg mixture over the vegetables in the skillet, ensuring pumpkin and potatoes are submerged.
  9. Dot the top with crumbled feta cheese.
  10. Transfer the skillet to the oven and bake for 12–15 minutes until set.