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Photo of Pumpkin, spinach and goat's cheese frittata by WW

Pumpkin, spinach and goat's cheese frittata

2
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
6
Difficulty
Moderate
Five fresh ingredients feature in this make-ahead masterpiece. Served with salad, frittata makes a lovely last-minute meal.

Ingredients

Butternut pumpkin

800 g, cut into 1cm pieces

Baby spinach

50 g, chopped

Soft goat's cheese

75 g, crumbled

Egg(s)

5 medium

Skim milk

½ cup(s), (125ml)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 160°C. Lightly spray a 6-hole, ¾-cup (180ml) capacity Texas muffin tin with oil and line the bases with baking paper to prevent sticking.
  2. Place pumpkin in a small baking dish, lightly spray with oil and bake for 20 minutes. Layer pumpkin, spinach and cheese in prepared holes. Whisk eggs and milk in a medium bowl and pour in pan holes. Bake for 25–30 minutes or until golden. Stand for 5 minutes, then serve.

Notes

SERVING SUGGESTION: Mixed green salad.

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