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  • 2 tsp extra virgin olive oil

  • 1 red onion, finely chopped

  • 2 garlic cloves, crushed

  • 350g butternut pumpkin, peeled, deseeded, coarsely grated

  • 2 zucchini, coarsely grated

  • 8 eggs

  • 150g (1 cup) cooked quinoa

  • 60g Greek feta, crumbled

  • 2 tbsp chopped fresh basil leaves

  • 250g cherry tomatoes, halved

  • 80g baby rocket


Step 1 Preheat oven to 190ºC/170ºC fan forced. Line a 16 x 26cm (base measurement) baking pan with baking paper.

Step 2 Heat oil in a large non-stick frying pan over high heat. Add the Onion. Cook, Stirring, For 3 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the pumpkin and cook, stirring, for 2-3 minutes or until softened. Add the Zucchini. Cook, stirring, for 1-2 minutes or until bright green. Set aside to cool slightly.

Step 3 Whisk the eggs in a large bowl until combined. Stir in the vegetable mixture, quinoa, feta and basil.

Step 4 Pour the mixture into prepared pan. Top with half the tomato, cut-side up. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly before serving with rocket and remaining tomato.

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