Frittatinis

8
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekly newspaper The West Australian. Times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (74.9 g)
  • Calories 85
  • Total Fat - 5 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 111.2 mg
  • Sodium - 130.9 mg
  • Total Carbohydrate - 2.7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 1.1 g
  • Protein - 7.3 g
  • Calcium - 135.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0 mg

Step 1

Heat oven to 200C/180C fan forced.

Step 2

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.

Step 3

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.

Step 4

Divide the pumpkin, peas and fetta between the lined muffin holes - they should be quite full.

Step 5

Beat the eggs in a jug with some seasoning, then pour into the muffin holes.

Step 6

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.

Tips & Variations


No special items needed.

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