Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. In a medium sized jug, whisk together eggs and milk. What I love most about a good frittata is that 1) they are a great source of protein, 2) they are super quick and easy to make 3) they are a good way of using all of those leftover ingredients in you fridge at the end (or beginning) of the week. Spray a non-stick frying pan with oil and place on medium heat. It can be difficult to squeeze extra protein and vegetables into your (or your child’s) lunchbox but here’s a delicious and super simple recipe / idea – mini lunchbox pumpkin frittata. Preheat oven to 200°C (180°C fan forced). Spoon approximately 20 grams of ricotta cheese into each muffin cup. If you haven’t made one before, you are missing out and I encourage you to try them as they are both … Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. breakfastdramaqueen.com/2014/08/26/zucchini-and-pumpkin-mini-frittatas https://themerrymakersisters.com/roasted-pumpkin-broccoli-frittata Stay on track with the latest health content, delivered to your inbox. I promise that I will never (ever) share your info with a third party. Pour the egg mixture over the top of each muffin cup, ensuring that the ingredients are covered. Spray a 12-hole, ½-cup capacity muffin pan with oil. Add leek and cook for 3 minutes, stirring occasionally, until softened. Facebook Email Pinterest Twitter. Spray a 12-hole, ½-cup capacity muffin pan with oil. Yep, it’s another one of my favourite Italian recipes – but with a twist! Mini lunchbox pumpkin frittata. Place the cubed pumpkin into the baking pan, season with olive oil, 1/2 tsp of salt, and pepper. Cool huh?! Cook Time 18 minutes. Click save recipe to create an online cookbook. Fully cook ingredients like potatoes. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Roast the pumpkin for about 20 minutes. Serve warm or cold with a green salad or wrap and pack into a lunchbox. In the meanwhile, whisk eggs and 1/2 tsp of salt in a bowl. I’m sharing my recipe for Mini Italian Pumpkin and Ricotta Frittata this week…and boy is it a good one! Enjoy the freshness of these Mini Italian Pumpkin and Ricotta Frittata…with a twist . Your browser currently has JavaScript disabled. Mini pumpkin frittatas. Vary vegetables to include any combination of diced sweet potato, peas, corn kernels, chopped mushrooms, spinach, asparagus or semi-sundried tomatoes, or even leftover roast vegies. Add ½ cup water, cover pan and steam for 10 minutes until just tender. To test if the frittata is cooked, place a wooden skewer into each mini frittata and remove. 1/2 cup mashed pumpkin; 1 … A more traditional Italian frittata will include a variety of cheeses and cured meats, however as you know I like to mix things up a little! Cut off the top of the pumpkin and scrape out all the seeds. Place the muffin tray into the oven and bake for approximately 20 minutes or until golden brown. Cool in the pan for 5 minutes before turning on a wire rack. Did you know that the Italian word ‘Frittata’ derives from ‘friggere’ and means fried? Frittatas can be individually wrapped and frozen for up to 3 months. Season with black pepper. Place the tomatoes and pumpkin into the base of each muffin cup. Remove pumpkin mixture from heat and stir through feta and basil. Love this recipe? Toss well to coat. Once fully cooked, remove the frittatas from the oven and set aside to cool for 15 minutes. Frittata’s are a simple healthy option and work well for breakfast, lunch or dinner. So, get ready to try my recipe for Mini Italian Pumpkin and Ricotta Frittata. Serve with a little whipped cream and cinnamon . Ingredients. Place the pumpkin into the oven and bake for approximately 15 minutes or until golden brown. Once the pumpkin has cooked, let it cool for approximately 10 minutes. My name is Camela and I'm a travel fanatic, health and fitness nut, history and architecture lover. Fill prepared muffin cups almost to the top with the egg mixture. tab and cursor keys to move around the page (more information), 1 leek, white part only, cut lengthways and finely sliced, 95g reduced-fat feta cheese, cut into 5mm cubes. Recipe from LiveLighter® campaign © State of Western Australia [2013] reproduced with permission. Mini lunchbox pumpkin frittata. Sign up to get your exclusive access to discounts and latest updates from The Journeys of C! This Pumpkin Frittata with Ricotta Cheese is so quick and easy!