Pumpkin and Silverbeet Frittatas

Pumpkin and Silverbeet Frittatas

Pumpkin and Silverbeet (Swiss chard) Frittatas

Italian Frittatas are similar to a Spanish Tortilla and in New Zealand often called a crustless quiche. Usually they are made in a large fry pan, cooked on the stove top then browned under a grill and cut into wedges to serve.

They are a great lunch proving wonderful protein and tasty served with a salad. The beauty of making Frittatas in muffin tins is they are pre portioned and can be stored in the fridge or frozen for another day.

This recipe makes 12 muffin sized frittatas

Pumpkin and Silverbeet Frittatas- lining the muffin tin

Pumpkin and Silverbeet Frittatas- mixing eggs with milk

Pumpkin and Silverbeet Frittatas- lightly cooking the vegetables

Pumpkin and Silverbeet Frittatas- combining all ingredients

Pumpkin and Silverbeet Frittatas- pouring mixture into the muffin cases

Pumpkin and Silverbeet Frittatas

Ingredients

• 12 muffin cases or squares of baking paper pushed into a muffin tin and lightly oiled
• 1 cup pumpkin diced small into 1 cm cubes
• 2 handfuls of silverbeet leaves (Swiss chard) or spinach chopped into 1 cm widths
• 6 eggs
• ½ cup milk
• ¼ teaspoon salt
• a few grinds of pepper
• 1 cup grated cheese

Method

1. Preheat oven to 180 ⁰ C.
2. Place 12 muffin cases in muffin tin. if using baking paper, cut squares about 6cm square. Make a cut about 2 cm long in from each corner.  Then push into the muffin tin and lightly spay with oil.
3. Place the eggs and milk in mixing bowl and lightly whisk together.
4. Lightly steam pumpkin until tender then add chopped silverbeet (Swiss chard) or spinach to the pumpkin to let it lightly wilt in the heat of the pumpkin.
   Add cooked pumpkin and silverbeet to the egg and milk mixture. Add salt, pepper and grated cheese and mix together.
5. Spoon mixture in each muffin case.
6. Bake in the oven for about 20 minutes until the centre is just set.