Pumpkin, Silverbeet and Rosemary Frittata

When mornings are busy it can be really hard to eat a proper breakfast. Some meal prep at the beginning of the week makes it so easy to make sure there is breakfast for everyday. This frittata is so easy to make and last for a few days in the fridge and can last even longer in the freezer. Makes a great lunch as well!

Ingredients:
8 x eggs
2 sprigs rosemary (removed from stem)
2 cloves garlic (diced)
1 bunch silverbeet (finely diced)
1/2 pumpkin (chopped into small pieces)
3 shallots (finely diced)

Method: Simply chop vegetables, beat eggs in seperate bowl. Place vegetables into a baking dish, pour eggs on top and bake on 200 for 25-30 mins until cooked through.
Cut into 6 squares are store in the fridge.
Eat with some fresh greens and avocado for breakfast.