This fortnight our master chefs made pumpkin and silver beet frittata using the fresh pumpkin from our garden. Most of the children thoroughly enjoyed it and it makes a great alternative for the lunch box for parents or carers looking for a new idea.

Here is the recipe:

6 large eggs
2 cups of diced pumpkin
4 large silver beet leaves finely chopped
½ cup of grated tasty cheese
½ cup cream
Salt and pepper to taste

Heat oven to 180°C and lightly grease a 30cm square oven proof dish.
Roast pumpkin for 20 minutes until soft.
In a mixing bowl combine eggs, silver beet, cheese, cream, salt & pepper.
Add pumpkin, mixing gently so as to not break up the pumpkin.
Pour into greased dish.
Bake for 25 minutes or until set.
Serve warm with a garden salad or put it in the fridge for the lunch box.