Pumpkin, Spinach and Goats Cheese Mini Frittatas
2 Propoints per Serve - Makes 6- Prep-15 minutes- Cooking- 50 minutes
Ingredients
800g butternut pumpkin, chopped into 1cm pieces
50g baby spinach leaves, chopped
75g goats cheese, crumbled
2 eggs
3 egg whites
1/2 cup (125ml) skim milk
1. Preheat oven to 180 degrees or 160 degrees fan forced. Lightly spray a 6-hole (3/4 cup /180ml) capacity texas muffin tin with oil and line the bases to prevent sticking.
2. 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, egg whites and milk in a medium bowl and pour into pan holes. Bake for 25-30 minutes minutes or until golden. Stand for 5 minutes, then serve.
2 Propoints per Serve - Makes 6- Prep-15 minutes- Cooking- 50 minutes
Ingredients
800g butternut pumpkin, chopped into 1cm pieces
50g baby spinach leaves, chopped
75g goats cheese, crumbled
2 eggs
3 egg whites
1/2 cup (125ml) skim milk
1. Preheat oven to 180 degrees or 160 degrees fan forced. Lightly spray a 6-hole (3/4 cup /180ml) capacity texas muffin tin with oil and line the bases to prevent sticking.
2. 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, egg whites and milk in a medium bowl and pour into pan holes. Bake for 25-30 minutes minutes or until golden. Stand for 5 minutes, then serve.
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| Tastes so good! |
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