Cheesy courgette and pumpkin slice

A cheesy courgette and pumpkin vegetarian frittata, this recipe is sensational! It's high in calcium, fibre and iron and diabetes-friendly. Lunch or dinner done fast!

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

4 eggs
1 cup self-raising flour
3 courgettezucchiniXszucchini, summer squashX, grated (350g)
3 cups grated pumpkin
½ leek, green and white part, finely chopped
1 cup grated reduced-fat cheddar
2 tablespoons smoked paprika
4 cups baby spinach
black pepper
300g cherry tomatoes

Instructions

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1 Preheat oven to 180°C. In a large bowl, beat eggs. Sift in flour and whisk until smooth. add courgette, pumpkin, leek, cheese, paprika and spinach and stir to combine.

2 Line a 25cm round flan dish with baking paper. Pour in egg mixture and bake for 30 minutes, until golden and cooked through.

3 Meanwhile, in a baking dish, place tomatoes. When slice has been in oven for 15 minutes, put tomatoes into oven. Bake for 15 minutes, until softened. Serve slice with tomatoes, garnished with fresh herbs, if desired. to put a spring in your Kick-start step.

HFG tip

Halve the ingredients and flan dish size to serve 2.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 369 cal

Kilojoules 1540 kJ

Protein 24 g

Total fat 14 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 9 g

Dietary fibre 6 g

Sodium 440 mg

Calcium 390 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.