Pumpkin And Spinach Mini Frittatas

1. 1

   Pre heat oven to 180 degrees celsius.

2. 2

   Prepare 2 x 12 hole muffin trays.

3. 3

   Peel pumpkin and finely dice it.

4. 4

   Finely chop baby spinach leaves to fill 2/3 of a cup.

5. 5

   Boil pumpkin for 3 minutes or until just tender. Drain pumpkin well.

6. 6

   Divide pumpkin and spinach leaves between cups in trays.

7. 7

   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.

8. 8

   Pour mixture evenly over the filling.

9. 9

   Place in oven and bake for 12 to 15 minutes or until puffed and golden.

10. 10

    Serve warm or cold.

11. 11

    Garnish with sour cream and chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.