Recipes · Snacks

Roast Pumpkin Frittata’s

Roast Pumpkin Frittata’s

These are quick and easy bite sized treats that can be kept in the fridge for a couple of days to snack on when needed. Pictured on the bottom tier of the cake stand here. Served hot or cold they will keep you satisfied with their strong flavours and high protein content. Perfect to make the day before and have as a quick breakfast when time is short.

Equipment required

1 non stick shallow muffin tin
1 mixing bowl
1 baking tray

Shopping list makes 12

6 eggs
1 salad (spring) onion
1 small butternut pumpkin (squash)
80g of crumbled feta
Sprinkle of fresh or dried rosemary
Splash of olive oil
Splash of milk
Salt & white pepper

Method to the madness

Preheat the oven to 200 degrees

Peel and dice the pumpkin into small cubes, splash some oil and seasoning over, toss through the rosemary, use as little or as much as you like, bake in the oven for about 20 minutes, until soft

Crack the eggs into the mixing bowl, finely slice the salad onion, add the onion, feta, seasoning and milk to the eggs and whisk until the eggs are slightly beaten

Once the pumpkin is cooked turn the oven down to 180 degrees

Add the pumpkin to the egg mixture, stir and then separate the mixture evenly into the cupcake tin

Bake for 10-12 minutes until a skewer can be removed cleanly from the centre. ENJOY!

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