Mini Vegetable Frittata Cups

Preheat the oven to 200C (390F) and line a baking tray with baking paper. Spray a large muffin tin (cup size 9cm x 4cm, 6 cups in total) generously with some neutral oil.

Prepare the fillings. Dice a pumpkin into 1 cm (0.4inch) cubes and toss in oil olive, salt and pepper. Place onto the prepared baking tray and bake for 20 minutes once the oven is preheated. Remember to reduce the oven temperature to 180C (355F) once the pumpkin comes out. Cut just the florets of the broccoli, rinse in cold water, then cut into small pieces. Grate the pecorino cheese and set aside.

Prepare the egg mixture. Crack 8 eggs into a large liquid measuring cup (to make it easier to pour) or a large bowl. Add ¾ of the grated pecorino cheese, ¾ of the chopped parsley, milk, nutmeg and add salt/pepper to your liking. Whisk the ingredients together thoroughly.

Start assembling the frittata. Place the roasted pumpkin into the oiled muffin tin holes as the bottom layer of the frittata. Then place the broccoli and peas on top of the pumpkin in each of the muffin holes. Pour the egg mixture evenly into each muffin hole. Sprinkle the remaining pecorino cheese on top. Bake (at 180C/355F) for around 25-28 minutes, you’ll know the frittata is done when you lift out one frittata and no egg spills out of the bottom.

Let cool for around for around 5 minutes and sprinkle some of the remaining parsley on top before serving warm. Once cooled, place in an airtight container in the fridge for up to 4 days.