Pumpkin And Spinach Mini Frittatas Recipes

PUMPKIN & SPINACH FRITTATA

Steps:

• Preheat oven to 170°C (350°F) and grease a small baking dish with a little bit of oil.
• Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
• Tip onto a baking tray & roast for 25 minutes.
• Heat remaining oil in a frying pan over medium heat.
• Add leek & cook, stirring, for 5 minutes, or until soft.
• Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
• Whisk eggs, yoghurt and cheese together lightly in a large bowl.
• Add pumpkin and spinach mixture & gently stir to combine.
• Pour mixture into prepared baking dish & bake for 20 minutes, or until set.

PUMPKIN, SPINACH AND FETA FRITTATA

Steps:

• Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
• Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
• Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
• Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.

PUMPKIN AND SPINACH MINI FRITTATAS

Steps:

• 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.