Pumpkin, spinach and goat's cheese frittata
1 hr 5 min
Five fresh ingredients feature in this make-ahead masterpiece. Served with salad, frittata makes a lovely last-minute meal.
800 g, cut into 1cm pieces
Baby spinach leaves
50 g, chopped
Soft goat's cheese
75 g, crumbled
½ cup(s), (125ml)
2 x 3 second spray(s)
- Preheat oven to 160°C. 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.
SERVING SUGGESTION: Mixed green salad.