Pumpkin, Asparagus & Goats Cheese Frittata

cooking time

30 ^m
calories per serve

73 ^cal
serves

10

Ingredients

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

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.