More Sites

Vegie frittata cups

Vegie frittata cups

Ingredients

  • Olive oil spray
  • 300g butternut pumpkin, cut in 2cm dice
  • 200g red-skinned potatoes, unpeeled, cut in 2cm dice
  • 4 large eggs, lightly beaten
  • 50g reduced fat feta cheese, crumbled
  • 50g reduced fat tasty cheese, grated
  • 50g roasted capsicum, chopped (from the deli)
  • 50g baby spinach, roughly chopped

Preparation method

1. Preheat oven to 200°C/180°C fan forced. Lightly spray a 6 x 1-cup non-stick muffin pan with oil. Line a baking tray with baking paper. Scatter pumpkin and potato on tray; lightly spray with oil. Bake for 20 minutes until tender.

2. Combine eggs, cheeses, capsicum and spinach; stir through pumpkin and potatoes until well coated with egg.

3. Spoon mixture into muffin cups. Bake for 25-30 minutes until firm and golden. Cool 5 minutes; remove to a wire rack. Cool completely. Wrap and refrigerate.
Pack with 9-grain crispbreads, fruit and a carton of milk.  

More inspiration

Fruit and veg countdown to health and happinessFruit and veg countdown to health and happinessIf you're confused about how much fruit and veg you should have in your diet, you've got good reason to be. There's plenty of professional advice out there and the advice is being applied to not just... Sandwiches surprise major source of dietary saltSandwiches surprise major source of dietary saltIn something of a health warning for sanger lovers Down Under, US researchers have found Americans get as much as 46 percent of their recommended dietary intake of salt in sandwiches daily. Juices with more sugar than Red Bull revealedJuices with more sugar than Red Bull revealedJuice drinkers, if you think you're quenching your thirst with a healthy alternative to soft drink, prepare yourself for a sugary shock. Our survey of drinks confirms earlier research that some...
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake