Name: Pumpkin, spinach and goat's cheese frittata
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Ingredients: 800 g pumpkin, butternut, raw cut into 1cm pieces; 50 g baby spinach leaves chopped; 75 g goat's cheese crumbled; 5 medium egg(s); 0.5 cup(s) skim milk; 2 x 3 second spray(s) oil spray

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Ingredients

pumpkin, butternut, raw

800 g, cut into 1cm pieces

baby spinach leaves

50 g, chopped

goat's cheese

75 g, crumbled

egg(s)

5 medium

skim milk

½ cup(s)

oil spray

2 x 3 second spray(s)

Instructions

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.

Pumpkin, spinach and goat's cheese frittata

Ingredients

Instructions

Notes

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