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Pumpkin Sweet Potato Mini Frittatas

Recipe By

Roasting the vegetables gives these Pumpkin Sweet Potato Mini Frittatas a lovely depth. Ki ... MORE
INGREDIENTS
METHOD

  • 400g butternut pumpkin, peeled
  • 400g sweet potatoes
  • 1 cup baby spinach leaves
  • 8 eggs
  • 100ml casein-free milk of choice: rice milk, oat milk, or soy milk
  • 1 tbsp of nutrition yeast flakes for a cheesy flavour
  • 40 MINS
  • Bake
  • lunch
  • Gluten Free
    CASEIN FREE

Nutrition

  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sat 0
  • fibre 0
  • sugar 0
  • salt 0
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Pumpkin Sweet Potato Mini Frittatas

INGREDIENTS

  • 400g butternut pumpkin, peeled
  • 400g sweet potatoes
  • 1 cup baby spinach leaves
  • 8 eggs
  • 100ml casein-free milk of choice: rice milk, oat milk, or soy milk
  • 1 tbsp of nutrition yeast flakes for a cheesy flavour

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By

Roasting the vegetables gives these Pumpkin Sweet Potato Mini Frittatas a lovely depth. Kids might not be able to appreciate that yet, but it's never too early to teach them! The l ... MORE

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METHOD

1.

Preheat oven to 200°C. Line a six-hole muffin tray with oil and baking paper.

2.

Cut pumpkin and potato into 2-cm chunks, and roast until just tender and slightly caramelised.

3.

Line the base of the tin with spinach.

4.

Arrange par-cooked pumpkin and potato over the spinach.

5.

Whisk milk of choice, eggs, and yeast flakes until combined. Pour into muffin holes.

6.

Scatter extra yeast flakes over the top and bake for 20 minutes until set and golden.

7.

Let stand for 5 minutes before removing from the tin.

  • 40 MINS
  • Bake
  • lunch
  • Gluten Free
    CASEIN FREE
  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sats 0
  • fibre 0
  • sugar 0
  • salt 0

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