Weekly planner: Chef Shannon Bennett shows you how to turn weeknight meals into even better leftovers for a packed lunch
WEEKNIGHT DINNERS EVOLVE INTO EVEN BETTER LEFTOVERS FOR A PACKED LUNCH
PUMPKIN, FETA AND TOMATO FRITTATA
“One dish, two meals: hitting weeknight and packed-lunch goals”
1 kg butternut pumpkin, peeled and sliced 1 red onion, Cut into wedges 1 tsp ground Cumin 2 tbs olive oil 8 eggs ½ cup (125ml) milk 2-3 sprigs flat leaf parsley, Chopped 200g feta, sliced 120g semi-dried tomatoes, drained Mixed salad leaves, to serve
Preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin, onion, cumin and olive oil in a large bowl, and toss to coat. Spread onto prepared tray and roast for 25-30 minutes, or until just tender. Allow to cool slightly. Meanwhile, whisk together eggs, milk and parsley, then season. Layer pumpkin, onion, feta and tomato on an angle in a greased, ovenproof 22cm frypan. Pour egg mixture over the top. Bake in oven for 20-25 minutes, or until golden and just set. Allow to cool for 10 minutes before dividing among plates, and serving with mixed salad leaves.
NUTRITION • 20G PROTEIN • 8G SAT FAT • 21G CARB • 18G SUGARS • 515MG SODIUM • 375 CAL (1565KJ)