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
- Preheat oven to 180 0 C.
- 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.
- Place the eggs and milk in mixing bowl and lightly whisk together.
- 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. - Spoon mixture in each muffin case.
- Bake in the oven for about 20 minutes until the centre is just set.
These are delicious ????
Glad you like them…and you can add other extras to the basic recipe too. Yum!
Truly delicious, thank you! They were easy to put together, with just a few ingredients, instructions very clear, and quick to bake at 20 minutes. I thought they were even tastier cold. I’ll be recommending this recipe to my friends. They’re so portable and will be great to pop into a lunchbox during the week. Keen to make another batch now! Next time I’ll add tastier cheese or parmesan for a bit more flavour, and wonder about adding herbs. Were delicious served with
tomato wedges and chutney on the side.
Thanks hugely for sharing this recipe! It’ll be a very handy go-to from now on.