Pumpkin, spinach and goat's cheese frittata
pumpkin, butternut, raw
800 g, cut into 1cm pieces
baby spinach leaves
50 g, chopped
75 g, crumbled
2 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 6-hole (¾-cup/180ml) capacity Texas muffin tin with oil and line the bases with baking paper to prevent sticking.
- Place pumpkin in a small baking dish, lightly spray with oil and bake for 20 minutes. Layer pumpkin, spinach and cheese in prepared holes. Whisk eggs and milk in a medium bowl and pour in pan holes. Bake for 25–30 minutes or until golden. Stand for 5 minutes, then serve.