Ingredients
| 1 tbsp butter |
| 1 pinch black pepper |
| 1 pinch sea salt |
| 1 tbsp double cream |
| 1 tbsp polenta |
| 1 bunch spinach |
| 3 pieces sage |
| 10 whole eggs |
| 100 g goats cheese |
| ½ cup broccoli |
| 2 tbsp olive oil |
| ½ small butternut pumpkin |
| 1 medium sweet potato |
Preparation
Read full directions on Dancing Through Sunday at http://www.dancingthroughsunday.com.au/my-blog/2015/03/roast-vegetable-frittata-muffins/
