Pumpkin, Asparagus & Goats Cheese Frittata

  • cooking time
    30 m
  • calories per serve
    73 cal
  • serves
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)
185 mL
CARNATION Light & Creamy Evaporated Milk
1/3 cup
goat’s cheese, crumbled (65g)


  1. 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

  2. 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.

  3. 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.

  4. Bake for 30 minutes or until golden and set.