Pumpkin And Spinach Mini Frittatas Recipes

Steps:

• Preheat oven to 170°C (350°F) and grease a small baking dish with a little bit of oil.
• Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
• Tip onto a baking tray & roast for 25 minutes.
• Heat remaining oil in a frying pan over medium heat.
• Add leek & cook, stirring, for 5 minutes, or until soft.
• Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
• Whisk eggs, yoghurt and cheese together lightly in a large bowl.
• Add pumpkin and spinach mixture & gently stir to combine.
• Pour mixture into prepared baking dish & bake for 20 minutes, or until set.

Steps:

• Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture., Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.

Steps:

• Pre heat oven to 180 degrees celsius.
• Prepare 2 x 12 hole muffin trays.
• Peel pumpkin and finely dice it.
• Finely chop baby spinach leaves to fill 2/3 of a cup.
• Boil pumpkin for 3 minutes or until just tender. Drain pumpkin well.
• Divide pumpkin and spinach leaves between cups in trays.
• In a large jug, whisk eggs with 1/2 cup of milk and 1/4 cup of freshly grated parmesan cheese. Season with salt and pepper to taste.
• Pour mixture evenly over the filling.
• Place in oven and bake for 12 to 15 minutes or until puffed and golden.
• Serve warm or cold.
• Garnish with sour cream and chopped chives.