Pumpkin, Asparagus & Goats Cheese Frittata

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)

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

0.6

Average Quantity
per:

100 g

385

7.5

4.9

2.2

4.8

4.4

0.7

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
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.
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.