Pumpkin, Asparagus & Goats Cheese Frittata

  • cooking time
    30 m
  • calories per serve
    73 cal
  • serves
    10
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)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
80 g
306
5.9
3.9
1.7
3.8
3.5
65
0.6
13
Average Quantity
per:
100 g
385
7.5
4.9
2.2
4.8
4.4
82
0.7
16

Method

  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.