Best Pumpkin And Spinach Mini Frittatas Recipes

PUMPKIN & SPINACH FRITTATA

Pumpkin & Spinach Frittata image

This is healthy lunch or dinner recipe from Australia's CSIRO Total Well-Being Diet. Serve with a nice, crisp salad. You'll need a baking tray, a frying pan & a baking dish.

Provided by Rhiannon and Matt

Categories Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

400 g pumpkin, peeled and cut into 3cm cubes
1 tablespoon olive oil
1 teaspoon soy sauce
2 leeks, washed and finely sliced
2 garlic cloves, crushed
300 g baby spinach leaves, chopped roughly
fresh ground black pepper
8 eggs
400 g natural yoghurt
50 g matured cheese, grated

Steps:

Preheat oven to 170°C (350°F) and grease a small baking dish with a little bit of oil.
Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
Tip onto a baking tray & roast for 25 minutes.
Heat remaining oil in a frying pan over medium heat.
Add leek & cook, stirring, for 5 minutes, or until soft.
Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
Whisk eggs, yoghurt and cheese together lightly in a large bowl.
Add pumpkin and spinach mixture & gently stir to combine.
Pour mixture into prepared baking dish & bake for 20 minutes, or until set.

MINI SPINACH FRITTATAS

Mini Spinach Frittatas image

People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. -Nancy Statkevicus, Tucson, Arizona

Provided by Taste of Home

Categories Appetizers Breakfast Brunch

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

1 cup whole-milk ricotta cheese
3/4 cup grated Parmesan cheese
2/3 cup chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
24 slices pepperoni

Steps:

Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture., Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.

Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 396mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

PUMPKIN AND SPINACH MINI FRITTATAS

Pumpkin and Spinach Mini Frittatas image

Make and share this Pumpkin and Spinach Mini Frittatas recipe from Food.com.

Provided by Pietro

Categories Lunch/Snacks

Time 30m

Yield 24 frittatas

Number Of Ingredients 7

Ingredients

150 g butternut pumpkin
fresh baby spinach leaves
4 eggs
milk
parmesan cheese
sour cream
fresh chives

Steps:

Pre heat oven to 180 degrees celsius.
Prepare 2 x 12 hole muffin trays.
Peel pumpkin and finely dice it.
Finely chop baby spinach leaves to fill 2/3 of a cup.
Boil pumpkin for 3 minutes or until just tender. Drain pumpkin well.
Divide pumpkin and spinach leaves between cups in trays.
In a large jug, whisk eggs with 1/2 cup of milk and 1/4 cup of freshly grated parmesan cheese. Season with salt and pepper to taste.
Pour mixture evenly over the filling.
Place in oven and bake for 12 to 15 minutes or until puffed and golden.
Serve warm or cold.
Garnish with sour cream and chopped chives.