- Preheat oven to 200°c. Cut pumpkin into 2cm cubes and place into an 8-cup baking dish. Drizzle with oil and toss until coated. Roast for 15 minutes or until tender.
- Add zucchini and onion. Stir to combine. Roast for 10 minutes or until all vegetables have softened.
- Whisk eggs and milk in a bowl. Season to taste. Stir in half of the spinach and half of the feta. Pour over vegetables and gently stir to combine. Bake for 30-35 minutes or until set and golden. Serve with remaining spinach and feta and crusty bread.
Tip: Eggs are a source of vitamin d, but you can increase intake by including mushrooms in the frittata.