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Pumpkin, Asparagus & Goats Cheese Frittata

Cooking
Time

30 m

Calories
per serve
Calories
/ serve

Serves

10

pumpkin-asparagus

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

  • 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.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: - g - - - - - - - - - -
Average Quantity per: - g - - - - - - - - - -

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