April 09, 2018
Side Dishes, Snacks, Dairy,
Cheese, Feta, Eggs, Vegetables, Pumpkin , Add it in the lunch box, Budget-Friendly, Quick Meals, Small Batch Cooking, Brunch, Picnic, Microwave, Oven Bake, Gluten-Free, Vegetarian, Kid's Lunches, Kosher Dairy more
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"From our weekly newspaper The West Australian. Times are estimated."
Heat oven to 200C/180C fan forced.
Put butternut pumpkin in a bowl, cover with cling film and cook in the microwave on high for 5 to 7 minutes or until tender.
Meanwhile line eight holes of a muffin tine with squares of baking paper - allow a little overhang at the top as the frittatinis will puff up.
Divide the pumpkin, peas and fetta between the lined muffin holes - they should be quite full.
Beat the eggs in a jug with some seasoning, then pour into the muffin holes.
Put the tin in the centre of the oven and bake for 20 minutes and then leave to cool for about 15 minutes before packing into a cooler bag for transporting or chill for up to 24 hours.
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