Kale, Pumpkin & Feta Frittata

Ingredients

• 1 brown onion, diced
• 2 cups (packed) chopped kale leaves
• 1/4 cup chopped coriander (cilantro) or parley leaves
• 2 cups roasted and cubed pumpkin
• 10 large eggs
• 1/2 cup greek yogurt, or dairy-free yogurt/coconut milk
• 1/2 cup goat cheese or feta
• Salt and pepper

Instructions

1. 1

   Preheat the oven to 350F/180C and grease an 8×8 baking dish with oil or line with parchment paper.

2. 2

   Heat a large pan over a medium heat. Add onion and saute for one minute. Add the kale and cook for a further 2 minutes or until the kale has become soft and wilted. Remove from heat and allow to cool for a few.

3. 3

   In a large bowl, whisk the eggs and yoghurt together, season with salt and pepper.

4. 4

   Add the cooked pumpkin, kale, feta and herbs to the bowl and stir to combine.

5. 5

   Pour into the baking dish and bake on 180C for 35 minutes or until cooked through.

6. 6

   Remove the frittata from the oven then slice and serve!