Pumpkin and feta frittatas
Great as a snack, brunch or light lunch. Add a side salad and you've got a complete cafe-style meal.
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|½||Pumpkin, peeled and cubed (approx 2 cups)|
|2 tbsp||Olive oil|
|1||Onion, finely chopped|
|2 tbsp||Fresh parsley, chopped|
|150 g||Feta cheese, crumbled|
1. Heat a non-stick frying pan, add oil and onion and cook over a medium heat for 5 minutes until softened. Add cubed pumpkin and cook for 5 minutes more, stirring regularly.
2. Heat oven to 170°C fan bake. Place eggs in a bowl with milk and cream and whisk to combine, then stir in onion, pumpkin and parsley. Season well with salt and pepper.
3. Spray a six-hole Texas muffin pan with oil. Divide mixture between holes of muffin pan and sprinkle with feta cheese. Bake for 35 minutes or until set.