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

Sunday Tasmanian - Tassie Living - - NEWS - SHAN­NON BENNETT @chef­ben­nett23 @VueBen­nett

PUMP­KIN, FETA AND TOMATO FRITTATA

“One dish, two meals: hit­ting weeknight and packed-lunch goals”

SERVES 4-6

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)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.