Frittatinis
Recipe: #29326
April 09, 2018
Categories: Side Dishes, Snacks, Cheese, Feta, Eggs, Pumpkin, Brunch Picnic, Oven Bake, Gluten-Free, Vegetarian, Kid's Lunches, Kosher Dairy, more
"From our weekly newspaper The West Australian. Times are estimated."
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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