NOURISH: QUICK + EASY VEGO FRITTATA

This is a life saver dish for me. You know the ones - they are ridiculously easy to make, require very little time and effort, yet taste amazing and are pretty much fool-proof to cook. All you really need to have for this is eggs. And the rest can be a mish-mash of whatever you've got in the produce drawer of your fridge - or even leftovers!

What you'll need:

1/2 pumpkin - chopped into small chunks

1 small onion - diced

1 small-medium zucchini - sliced into small half-circles

2 good handfuls of silver beet or spinach - torn or cut up

7 eggs

200ml milk of choice

Salt and pepper

1. Chop pumpkin into small chunks. Line a baking tray with baking paper and scatter pumpkin. Roast for 20-30 minutes at 180 degrees.

2. In the meantime, sautee the onions in butter or oil until soft. Set aside. Add the zucchini to the pan, cooking until soft and fragrant. Remove these from the pan and set aside.

3. Add silver beet to the pan and stir quickly for only a few minutes to soften. Remove from pan and set aside.

4. Line a square baking dish with baking paper, and add onions and zucchini first. Then pumpkin chunks. Then silver beet (this order can be as you like). You can add grated cheese here if you wish. Don't feel like you have to use all the veggies you've pre-cooked - you might have made more than you need. I often make extra pumpkin and then throw it in salads. But at the same time, don't be too shy with your veg. LOAD IT UP I say! The more the merrier. Most of us don't eat enough so go on and jam em all in!

5. In a bowl whack the eggs. Add the milk and whisk again. Add salt and pepper, and gently pour over the veg in your baking dish.

6. Cook on 180 degrees for 30-45 minutes. Enjoy with a side salad or extra veggies.

This is a quick + easy staple in my kitchen. And you can vary it using any veg you've got!

Perfect for a quick brekkie. An easy lunch. Or a lazy dinner. A snack even. See, now you know why this dish is one of my fail-proof saviours. Ticks all the boxes!