I love humble Frittata. It’s a great way to use up what you have in the fridge – plus it’s quick and easy. Mini Frittatas make a great addition to a brunch or lunch and are perfect for the school lunch box.

This recipe is for mini Frittatas but the same recipe can be used in a baking dish a main meal.

INGREDIENTS:

• 8 organic eggs
• 3/4 cup natural yogurt
• 1 onion
• 1 tablespoon of oil
• 3/4 cup of chopped feta
• 1/2 a small pumpkin (chopped and cooked or roasted)
• 1 bunch of silver beet (finally chopped)
• 1/2 cup of chopped basil
• 100 gms of smoked salmon (or one hot smoked salmon) – Optional
• Salt and pepper

PROCEDURE:

1. Preheat the oven to 180 degrees.
2. Roast or boil chopped pumpkin till cooked through (2cm cubes).
3. Boil spinach until tender, drain and squeeze out excess water.
4. Heat olive oil in a small frypan and add sliced onion. Cook slowly over low heat until the onion turns golden brown.
5. In a bowl whisk eggs till light and fluffy and then add natural yogurt and whisk until combined.
6. Add pumpkin, onion, feta, silverbeet, chopped basil (and salmon if you are using) to the egg mixture and gently combine.
7. Grease a 12 hole muffin tin generously. Pour the egg mixture into the muffin holes (almost to the top).
8. Bake for approximately 20 minutes.
9. Remove from the oven and allow to cool for 5 minutes and then turn them onto a wire rack.

Serve with your favourite relish or onion jam.