Enjoy your favourite meals, anytime
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)|
|185||mL||CARNATION Light & Creamy Evaporated Milk|
|1/3||cup||goat’s cheese, crumbled (65g)|
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.
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