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Jennas Tuna Frittata with Philly Roast Pumpkin
Ingredients
  • 500g butternut pumpkin, peeled and cut into 1.5cm cubes
  • Olive oil spray
  • 1 x 185g can tuna in springwater, well drained and broken into chunks
  • ⅓ cup roasted red capsicum, chopped
  • 3 spring onions, finely chopped
  • 250g tub PHILADELPHIA Light Spreadable Cream Cheese
  • 4 eggs, lightly beaten
  • 1 tablespoon chopped fresh thyme leaves
  • Salt and pepper, to taste
  • 1 cup grated tasty cheese
  • Salad, to serve
Steps
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