Pumpkin and Spinach Mini Frittatas Recipe

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Pumpkin and Spinach Mini Frittatas
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  1. Pre heat oven to 180 degrees celsius.
  2. Prepare 2 x 12 hole muffin trays.
  3. Peel pumpkin and finely dice it.
  4. Finely chop baby spinach leaves to fill 2/3 of a cup.
  5. Boil pumpkin for 3 minutes or until just tender. Drain pumpkin well.
  6. Divide pumpkin and spinach leaves between cups in trays.
  7. 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.
  8. Pour mixture evenly over the filling.
  9. Place in oven and bake for 12 to 15 minutes or until puffed and golden.
  10. Serve warm or cold.
  11. Garnish with sour cream and chopped chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 30.72 Kcal (129 kJ)
Calories from fat 15.84 Kcal
% Daily Value*
Total Fat 1.76g 3%
Cholesterol 65.47mg 22%
Sodium 25.14mg 1%
Potassium 60.44mg 1%
Total Carbs 1.53g 1%
Sugars 0.15g 1%
Dietary Fiber 0.45g 2%
Protein 2.44g 5%
Vitamin C 1.2mg 2%
Iron 12.1mg 67%
Calcium 13.5mg 1%
Amount Per 100 g
Calories 94.23 Kcal (395 kJ)
Calories from fat 48.59 Kcal
% Daily Value*
Total Fat 5.4g 3%
Cholesterol 200.83mg 22%
Sodium 77.12mg 1%
Potassium 185.39mg 1%
Total Carbs 4.68g 1%
Sugars 0.46g 1%
Dietary Fiber 1.38g 2%
Protein 7.48g 5%
Vitamin C 3.7mg 2%
Iron 37mg 67%
Calcium 41.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
  • 1

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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