Pumpkin and Spinach Mini Frittatas

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre heat oven to 180 degrees celsius.
  • Prepare 2 x 12 hole muffin trays.
  • Peel pumpkin and finely dice it.
  • Finely chop baby spinach leaves to fill 2/3 of a cup.
  • Boil pumpkin for 3 minutes or until just tender. Drain pumpkin well.
  • Divide pumpkin and spinach leaves between cups in trays.
  • In a large jug, whisk eggs with 1/2 cup of milk and 1/4 cup of freshly grated parmesan cheese. Season with salt and pepper to taste.
  • Pour mixture evenly over the filling.
  • Place in oven and bake for 12 to 15 minutes or until puffed and golden.
  • Serve warm or cold.
  • Garnish with sour cream and chopped chives.
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