Pumpkin and Spinach Slice
- 500g pumpkin, sliced thinly
- ½ large red onion, finely chopped
- 1 Tbs oil
- 6 eggs
- ½ cup low fat milk
- 2 cups baby spinach
- 2 tsp dried mixed herbs
- ½ cup grated Parmesan
- 3 medium tomatoes
- Salt and pepper to taste
- Cooking spray
Place baking paper on a baking tray and cook the pumpkin slices at 200 deg C until tender (about 10 minutes).
Spray a deep, square cake tin with cooking spray and line the base and sides with baking paper.
Beat the eggs, milk, salt and pepper, mixed herbs and oil together.
Layer half the pumpkin slices and onion in the pan, top with spinach and repeat. Lay tomato slices on top, then scatter with the cheese.
Bake uncovered for about 40-50 minutes until the slice is set and firm.
Stand 5 minutes, then slice and serve with additional veggies or salad.