Mini pumpkin frittatas
Rebecca Searles, the founder of Family Garden Life, knows just what it takes to get kids to eat vegetables. Add her pumpkin frittata recipe to your repertoire for family dinners. Source: kidspot
- Suitable from
- Finger foods (BLW)
- Total time
- 50min
- Makes
- 5servings
- Iron
- 0.2mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, MilkIntroduce one at a time.
Ingredients
- Pumpkin1/2 cup, mashed
- Carrots1 cup, grated
- Green summer squash (zucchini)1/2 cup, grated
- Cheese1 cup, grated
- Milk1/2 cup
- Egg3, whisked
- Salt1 pinch
Steps
Preheat oven to 160°C degrees.
Place all ingredients in a bowl and mix well. Optionally add herbs of your choice.
Transfer into a non-stick muffin tray.
Bake for approx. 30 mins or until top is golden.
Remove from the oven and let them cool on a wire rack.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 35kcal
- Protein
- 2.1g
- Fat
- 2.3g
- Carbs
- 1.7g
- Carbs19%
- Protein23%
- Fat58%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 5 servings per recipe
Amount per serving
Calories
35
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.