Quinoa and beetroot frittata

Ingredients

• • ½ cup quinoa, cooked
• • 3 large beetroot, peeled and cut into ½ inch cubes
• • 1/2 butternut pumpkin, peeled and cut into 1 inch cubes
• • 2 handfuls of spinach, chopped
• • 12 eggs.
• • 150g goat’s feta
• • Sea salt and pepper to taste

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Roast the beetroot and pumpkin for 20 minutes.
3. Mix in silver beet.
4. Transfer into a casserole dish and sprinkle the feta on top.
5. Pour over the beaten eggs, seasoned with salt and pepper and bake for 15 minutes at 180 degrees or until set.
6. Serve with a green salad.