Frittata With Roasted Pumpkin, Feta, Rosemary With Roasted Red Pepper Salsa

• 8-12 eggs, depending on size
• 1 small pumpkin, peeled cubed
• 1 beetroot, peeled and cubed
• 1 handful broccoli florets
• 2 sprigs rosemary, leaves chopped
• 1.2 teaspoons cayenne pepper
• 100 grams feta cubed

1. Preheat your oven to 180?C and roast the pumpkin and beetroot in a baking tray with some olive oil, salt and pepper for around 50 mins until cooked through.
2. Blanch the broccoli for 2 mins and then rinse under cold water, set aside
3. Whisk the eggs with plenty of salt and pepper, the rosemary and cayenne.
4. Add all the veg to the egg mix and pour into a lined cake tin.
5. Bake in the oven for about 20 minutes until it's firm to touch. Serve warm

eggs, pumpkin, beetroot, handful broccoli florets, rosemary, cayenne pepper, feta cubed

Taken from food52.com/recipes/28911-frittata-with-roasted-pumpkin-feta-rosemary-with-roasted-red-pepper-salsa (may not work)