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PUMPKIN & FETA FRITTATAS

PUMPKIN & FETA FRITTATAS

Ingredients
  • Olive oil
  • 1 finely sliced leek (white part only),
  • 600g pumpkin, peeled and cut into 1cm cubes
  • 6 eggs, lightly beaten
  • 3/4 cup low-fat milk
  • 90g feta cheese
  • 1/3 cup basil leaves, chopped
Preparation
  • Preheat oven to 200°C (180°C fan-forced).
  • Grease a 12-hole, muffin pan with olive oil.
  • On a medium heat, oiled frying pan, add leek to the frying pan and cook stirring occasionally, until softened.
  • Add pumpkin, with some additional oil, and stir to coat vegetables.
  • Add ½ cup water, cover pan and steam for 10 minutes until just tender.
  • In a jug, whisk together eggs and milk; season with black pepper.
  • Remove pumpkin mixture from heat and stir through feta and basil.
  • Place muffin pan on a baking tray and spoon in the pumpkin mixture.
  • Carefully pour over egg mixture to almost fill muffin holes.
  • Bake for 25 minutes, or until firm and golden.
  • Rest for 5 minutes before turning on a cooling rack.

NOTE: You can put absolutely anything you like to eat in frittatas and they are delicious. 



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