Pumpkin and feta frittatas
1/7/2007
Great as a snack, brunch or light lunch. Add a side salad and you've got a complete cafe-style meal.
Ingredients
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| ½ | Pumpkin, peeled and cubed (approx 2 cups) |
| 2 tbsp | Olive oil |
| 1 | Onion, finely chopped |
| 5 | Eggs, large |
| ¼ cup | Milk |
| 2 tbsp | Cream |
| 2 tbsp | Fresh parsley, chopped |
| 150 g | Feta cheese, crumbled |
Directions
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.
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