7 September, 2017
Roast Pumpkin Baked Frittata
Roast Pumpkin Baked Frittata
Makes: 10
Ingredients:
- 300g pumpkin
- 150g bacon, roughly diced
- 50g baby spinach
- 100g feta cheese, crumbled
- 2 garlic cloves, finely chopped
- 6 eggs
- 150ml cream
Method:
- Preheat the oven to 180 degrees Celsius and line a tray with baking paper
- Roughly chop the Pumpkin into even sized pieces, spray with cooking spray and roast for approximately 15 minutes until just under cooked (time will vary depending on the size of your Pumpkin pieces)
- Set aside to cool slightly
- Cover the baby spinach with boiling water and sit for 2 minutes then drain very well
- Place the eggs and cream in a mixing bowl and whisk together until well combined
- Add in all remaining ingredients and stir through
- Evenly spoon the into he wells of silicon muffin tray
- Bake for 30 minutes until set on the outside with a slight wobble in the middle as when removed from the oven they will continue to cook through.
- Allow to cool in the muffin tray for 10 minutes before transferring to a wire rack to cool completely
- Alternatively serve warm.
Nutritional Value per Frittata:
- Calories: 169
- Total fat: 11g
- Total carbohydrates: 4g
- Sugars: 1.6g
- Protein: 11.5g
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
- Can also be taken in a large dish, cooking time will need to be adjusted to suit the size of the dish being used.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.