Vegetarian Pumpkin Frittata | Kids' Lunch Edition
A healthy and delicious pumpkin frittata which is nutritious, vegetarian and full of flavour.
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4
organic free-range eggs
(large)
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1/2
large organic green pepper
cut in small pieces
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1
tsp
Dijon mustard
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1/2
tsp
ground paprika
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1/2
tsp
herbes de Provence
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1/4
tsp
sea salt
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black pepper
to taste (optional)
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3/4
cup
baked pumpkin
puréed (simply cut the pumpkin in chunks and bake in oven at 375F for an hour or so)
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12
organic cherry tomatoes
cut in half
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In a medium-size mixing bowl, whisk the eggs with all the spices and the mustard.
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Add the pieces of green pepper and the puréed pumpkin, and mix really well.
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Distribute the egg mixture in the muffin pan (I used muffin liners), either 10-12 regular size or 20-24 mini muffins.
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Add half of a cherry tomato on top of each.
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Bake in a 375F oven for 15-20 minutes for the mini, or about 22-27 minutes for the regular size.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 16kcal | Cholesterol: 32mg | Sodium: 45mg | Potassium: 54mg | Protein: 1g | Vitamin A: 505% | Vitamin C: 5.1% | Calcium: 7% | Iron: 0.3%