Pumpkin and spinach mini frittatas (recipe)
| Pumpkin and spinach mini frittatas (recipe) | |
|---|---|
| Name | Pumpkin and spinach mini frittatas |
| Ingredients | Eggs • Milk • Parmesan cheese • Sour cream • Fresh chives |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 15.1 |
| Fat | 0.8 |
| Protein | 1.1 |
| Carbohydrate | 0.8 |
| Fiber | 0.1 |
| Net carbohydrates | 0.7 |
| Sugar | 0.2 |
| Saturated fat | 0.3 |
| Cholesterol (mg) | 35.2 |
| Sodium | 11.9 |
| Yield | 24 frittatas |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pumpkin and spinach mini frittatas (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Pre heat oven to 180 degrees celsius.
- Prepare 2 x 12 hole muffin trays.
- Peel pumpkin and finely dice it.
- Finely chop baby spinach leaves to fill 2/3 of a cup.
- Boil pumpkin for 3 minutes or until just tender. Drain pumpkin well.
- Divide pumpkin and spinach leaves between cups in trays.
- 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.
- Pour mixture evenly over the filling.
- Place in oven and bakefor 12 to 15 minutes or until puffed and golden.
- Serve warm or cold.
- Garnish with sour cream and chopped chives.
Food tags
Vegetable,, Inexpensive
Pumpkin and spinach mini frittatas (recipe) details:
Time:
Prep Time in Hours and Mins:30M
"
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Contributors: Prab R. Tumpati, MD
