Healthy & Low-Fat Vegetarian Pumpkin, Feta and Spinach Frittatas – Gluten-free, Grain-Free, Corn-Free

  

Spinach Frittatas – Gluten-free, Grain-Free, Corn-Free

Makes 12.
Ingredients:

• Coconut Oil or Olive Oil to grease muffin pan
• 1onion, cut lengthways and finely sliced
• 1 garlic clove
• 600 g pumpkin, peeled and cut into 1cm cubes
• 6 eggs, lightly beaten
• 3/4 cup low-fat milk
• 95 g reduced-fat feta cheese
• 1/3 cup spinach, chopped

Method:

1. Preheat oven to 200°C (180°C fan forced).
2. Grease a 12-hole, ½-cup capacity muffin pan with oil.  Add a little bit of oil to a sauce pan with oil and place on medium heat.
3. Add onion and crushed garlic to the frying pan and cook for 3 minutes, stirring occasionally, until softened.
4. Add pumpkin to the saucepan and ½ cup water. Cover pan and steam for 10 minutes until just tender.
5. In a medium sized jug, whisk together eggs and milk; season with black pepper.
6. Remove pumpkin mixture from heat and stir through feta and spinach.
7. 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.
8. Cool in the pan for 5 minutes before turning on a wire rack.
9. Serve warm or cold 🙂

 

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