Pumpkin frittata muffins recipe

Pumpkin is packed with vitamins and zinc and when combined with eggs, spinach and spring onions in this pumpkin frittata muffins recipe, it makes a great breakfast, brunch or lunch.

Don’t forget: you’ll need muffin moulds and baking paper for this recipe.

Ingredients (makes 4 large muffins)

300g pumpkin, cut into small bites

1 spring onion, sliced

1 handful fresh spinach, roughly cut

6 eggs

Sea salt and freshly ground pepper

Method

Preheat oven to 180°C.

First roast your pumpkin for 15-20 minutes.

Meanwhile mix the eggs, spinach and shallots. When the pumpkins are done, toss them into the egg mixture and mix it all well.

Pour the mixture into muffin moulds and cover with baking paper. Bake for 15 minutes.

Recipe courtesy of Pure Goodness by Tanja Ting.