Pumpkin and Chive Frittatas

"Frittata baked in the oven in muffin tins. Gluten free as no flour used. Recipe was from a magazine advertisement for Vitasoy "Soy Milky" soy milk, but of course you can use any milk for this recipe"
 
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photo by katew photo by katew
photo by katew
Ready In:
50mins
Ingredients:
8
Yields:
12 frittatas
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 180°C Lightly grease a non-stick muffin tray. The silicon muffin trays are perfect for this dish.
  • Heat the oil in a non-stick pann over medium heat. Add pumpkin and cook, stirring, for 5 minutes or until tender. Cool.
  • Stir in cheese and chives.
  • Spoon into the prepared trays.
  • In a jug, whisk the eggs and milk. Season to your preference.
  • Pour the egg mixture over the pumpkin in the trays. The muffin trays should be 3/4 full.
  • Sprinkle with pepitas.
  • Bake for 35 minutes or until set.
  • Allow to stand for 5 minutes, then cool on a rack.
  • Serve with wild rocket leaves.

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Reviews

  1. What a divine dish of green and gold. I added parsley along with the chives, both from my garden and my pumpkin was Queensland blue from the market. The dish was a marvellous colour - so perfect for autumn eating. It was easy to do and the cooking time given was spot on.
     
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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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