The perfect light dinner, work lunch, snack or sandwich alternative to pack in the kid's lunchboxes, these frittatas use soymilk for extra flavour. To make them cow's milk free, substitute the cheese with goat's cheese, which is easier digested by some. Easy to make and even easier to enjoy, serve with a side salad of greens to bulk up vegetable intake for the day.
Recipe courtesy of Vitasoy
Preheat oven to 180C. Lightly grease a non-stick muffin tray.
Heat oil in a non-stick pan over medium heat. Add pumpkin and cook, stirring, for 5 minutes or until tender. Cool, then stir in cheese and chives.
Spoon into prepared muffin trays.
Whisk eggs and Vitasoy Soy Milky in a jug and season. Pour over pumpkin until muffin trays are three quarters full. Sprinkle with pepitas.
Bake frittatas for 25 minutes or until set. Allow to stand for 5 minutes, then cool on a rack. Serve with wild rocket leaves.
Makes 12 servings (serve = one frittata)
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 375 kj |
| Calories | 90 kcal |
| Fat | 5.3 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 4 g |
| Total Protein | 6.2 g |
| Fibre | 1.1 g |
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