Individual Roast pumpkin and potato frittatas
Roast pumpkin and potato frittatas
It’s true! These frittatas are really tasty! You could be forgiven for forgetting that you were eating vegetables! Also while conventionally you frittata, as in singular, with one pan, this recipe takes into account the needs of the individual! That’s right! No sharing in this world! But feel free to have second helpings!
Individual Roast pumpkin and potato frittatas
Ingredients: 400g butternut pumpkin. 2 potatoes, 1 medium sized sweet potato, 2 tbsp olive oil, 2 sprigs of lemon thyme, 1 tsp sea salt, 4 eggs, ½ cup cream, ½ cup milk, 1 clove garlic crushed, 60g parmesan cheese grated extra for topping, salt and pepper to taste
Steps: Preheat the oven to 220 degrees Celsius. Peel the pumpkin, remove the seeds and dice into 1cm pieces. Similarly wash and peel the potatoes and sweet potato then dice into 1 cm pieces. Place the pumpkin, potato and sweet potato in a baking dish lined with baking paper. Drizzle with the olive oil, then sprinkle the thyme and sea salt over. Bake for 20-25 minutes or until just cooked. Remove from the oven and set aside.
Grease a 12 capacity muffin tin and line with muffin cases. In a large bowl whisk together the eggs, cream and milk. Then add the garlic and parmesan, salt and pepper. Add the pumpkin, potato and sweet potato.
Reduce the oven to 180 degrees Celsius. Pour the mixture into the muffin tins, sprinkle some parmesan on the top, then bake for 25-35 minutes or until a skewer placed through the centre comes out cleanly.
Makes 12
They taste great hot-fresh out of the oven!
