Simple to make and very tasty, this hearty yet healthy Keto frittata is perfect for breakfast and will easily keep you going until lunchtime.
Preheat oven to 180℃. Peel butternut and cut into bite-sized pieces. Place in an ovenproof dish, drizzle with a little oil and roast for 15 minutes until tender, adding the chorizo in the last 5 minutes. Remove from oven and scatter over spinach to wilt.
In a large bowl whisk together eggs, cream and feta. Season with salt and pepper. Add cooked vegetables and combine.
Grease a 25cm ovenproof dish with oil and pour in egg mixture.Sprinkle over cheese and sliced cherry tomato. Place back in oven and cook for 15-20 minutes. Frittata is ready when the egg has set and the cheese on top is golden and bubbling.
Note: You could substitute the pumpkin for two orange kumara.
1/2 butternut pumpkin
1 tablespoon avocado oil
100g chorizo, sliced
2 cups baby spinach
6 free range eggs
3 tablespoon cream
8 cherry tomatoes
100g grated cheddar