Pumpkin, Asparagus & Goats Cheese Frittata
-
cooking time30 m
-
calories per serve73 cal
-
serves10
Spray oil, for cooking
1
cup
pumpkin, peeled, sliced thinly 1.5cm dice (100g)
½
small
onion (40g), sliced thinly
150
g
baby asparagus, trimmed and thirds (approx 4cm lengths)
4
eggs
185
mL
CARNATION Light & Creamy Evaporated Milk
1/3
cup
goat’s cheese, crumbled (65g)
Method
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Preheat oven to 180°C/160°C fan-forced. Line ten holes of a 12-hole muffin pan with paper patty cases; lined with baking paper
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Heat oil in medium frying pan over medium heat; add pumpkin, onion; cook for 4-6 minutes or until softened; add asparagus and cook, stirring 1 minute. Cool; Divide mixture among cases.
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In a large jug, whisk together eggs and CARNATION Light & Creamy Evaporated Milk; pour mixture into cases until 2/3 full; top with goat’s cheese.
-
Bake for 30 minutes or until golden and set.