Embrace your creative side with Lemnos Crumbled Fetta.

Method:

1. Preheat oven to 180 °C. Roast the pumpkin until tender.
2. Whisk eggs, sour cream, salt and pepper in a bowl until no streaks remain.
3. Combine the egg mix with the roasted pumpkin, spinach, tomato, tasty cheese and the Lemnos Crumbled Fetta.
4. Heat a skillet on the stove over a medium heat and add olive oil or butter to the skillet.
5. Add the egg mixture and stir continuously until the edges of the mix start to set before transferring the skillet to the oven.
6. Cook the frittata in the oven for a further 10 to 15 minutes until the mix is set and turning golden on top. Remove from the oven and allow it to cool for 5 minutes.
7. Sprinkle on some Lemnos crumbled fetta to finish.
8. Serve.