Pumpkin, Leek and Feta Mini Frittata Recipe

Details

Serves: 6

Number of ingredients: 8

To prep: 10 minutes

To cook: 35 minutes

Difficulty: Easy

olive or canola oil spray听

1 leek (white part only), cut lengthways and finely sliced听

600g pumpkin, peeled and cut into 1cm cubes听

6 eggs, lightly beaten听

3/4 cup low-fat milk听

95g reduced-fat feta cheese听

1/3 cup basil leaves, chopped听

small green salad, to serve听

Preheat oven to 200掳C (180掳C fan forced).听
Spray a 12-hole, 陆-cup capacity muffin pan with oil. Spray a non-stick frying pan with oil and place on medium heat.听
Add leek to frying pan and cook for three minutes, stirring occasionally, until softened.听
Add pumpkin, spray with oil and stir to coat vegetables. Add 陆 cup water, cover pan and steam for 10 minutes until just tender.听
In a medium sized jug, whisk together eggs and milk; season with black pepper.听
Remove pumpkin mixture from heat and stir through feta and basil.听
Place muffin pan on a flat baking tray then spoon pumpkin mixture evenly into 12 holes. Carefully pour over egg mixture to almost fill muffin holes. Bake for 25 minutes, or until firm and golden.听
Cool in the pan for five minutes before turning on a wire rack.听
Serve warm or cold with a green salad.听