School gone back or returning to work? These mini frittata are a great option for breakfast, lunch or an afternoon snack. Get creative with your fillings and substitute the pumpkin for any root vegetables you have and use up any wilted greens from the bottom of the vegetable bin. The recipe makes 24 so you’ll have plenty for now and to store some for later.
Makes 24 (standard muffin tin)
INGREDIENTS:
- 500g pumpkin, 1cm cubes
- 2 tbsp olive oil
- 2 tsp honey
- 2 garlic cloves, crushed
- 1 cup chopped greens, spinach, kale or silverbeet
- 8 eggs
- 1 ½ cup milk
- 200g feta, crumbled
- ½ tsp dried thyme
- ½ tsp chilli flakes
- Cracked pepper
INSTRUCTIONS:
- Preheat the oven to 200°C and grease or line two 12 cup standard muffin trays with baking paper.
- Mix the pumpkin with 1 tbsp of olive oil and the honey then spread across a lined baking tray.
- Bake for 15-20 minutes until soft and starting to brown
- While the pumpkin cooks, heat the remaining 1 tbsp olive oil in a fry pan over medium heat. Add the garlic and cook for 1 minute, then add the chopped greens. Cook until the greens start to wilt and dry out, about 5 minutes.
- In a large bowl whisk together the eggs, milk, feta, thyme and chilli flakes. Season with fresh cracker pepper.
- Divide the pumpkin across the 24 muffin cups. Then add the greens on top.
- Using a ladle, spoon the egg mixture over each muffin cup evenly until all the egg mixture is used up
- Bake for 15 - 20 minutes until the egg is set and the frittata starts to brown on top.
- Remove from the oven and let stand for a few minutes, then remove each frittata out from the tray and place on a wire rack to cool.
Storage and freezing
The frittata keeps well in the fridge for up to 3 days or you can freeze them in an airtight container for up to 3 months and reheat them in the microwave or oven when ready to eat.
