Roasted Pumpkin, Spinach and Feta Slice

From Super Food Ideas Feb 2006. Modified slightly to reduce the fat content. Original recipe had 8 whole eggs

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1 1⁄4 kg  butternut pumpkin, peeled, deseeded & cut into 3 cm pieces
• 2  red onions, cut into thin wedges
•  olive oil flavored cooking spray
• 100  g  Baby Spinach
• 75  g  reduced-fat feta cheese
• 2  eggs
• 8  egg whites
• 1⁄3 cup low-fat milk

Directions

1. Preheat oven to 230 deg Celsius Line a large roasting pan with baking paper. Place pumpkin and onion in pan and lightly spray with cooking spray. Season to your liking with salt a pepper. Roast for 18-20 min or until vegetables are tender. Remove pan from oven place the spinach over the hot vegetables to wilt.
2. Line a 16.5 x 26 cm slab pan or baking disk with baking paper. Allow a 2 cm overhang at both long ends. Spread pumpkin, onion, and spinach over the base of the pan then top with feta.
3. Whisk eggs, eggwhites, milk, salt and pepper in a jug. Pour evenly over the feta and vegetables. Bake for 35 min or until set. Stand for 10 minute.