Mini lunchbox pumpkin frittata
Ingredients:
- 1 tsp olive oil
- 6 eggs
- 1 tbsp plain flour
- 1 cup pumpkin or butternut squash ((<1cm cubes))
- 3 tbsp grated parmesan cheese
- 2 tbsp chopped parsley (or other fresh herb)
Method:
Preheat oven to 180 degrees C / 350 degrees F. Grease your silicone muffin tray with 1 tsp of olive oil.
Dice pumpkin into cubes (<1cm). Divide diced pumpkin into 12 muffin cups and season with salt and pepper. Roast for 20 min in the oven.
Whisk eggs with plain flour and 2 tbsp water until combined.
Remove muffin tray from the oven and evenly pour egg mixture into muffin cups. Top with parsley and parmesan cheese. Return tray to the oven.
Bake mini frittata for approximately 10 more minutes or until the egg is puffed and set.