Pumpkin and Fetta Mini Frittata

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"From our weekday newspaper The West Australian."

Original recipe yields 6 servings


  • Serving Size: 1 (459.8 g)
  • Calories 463.3
  • Total Fat - 27.3 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 916.2 mg
  • Sodium - 508.5 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 2.5 g
  • Sugars - 7.5 g
  • Protein - 38.7 g
  • Calcium - 364.6 mg
  • Iron - 5.8 mg
  • Vitamin C - 58.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200°C (180°C fan forced).

Step 2

Spray a 12-hole, ½-cup capacity muffin pan with oil and spray a non-stick frying pan with oil and place on medium heat.

Step 3

Add leek to frying pan and cook for 3 minutes, stirring occasionally, until softened and then add pumpkin, spray with oil and stir to coat vegetables and now add ½ cup water, cover pan and steam for 10 minutes until just tender.

Step 4

In a medium sized jug, whisk together eggs and milk; season with black pepper and remove pumpkin mixture from heat and stir through feta and basil.

Step 5

Place muffin pan on a flat baking tray then spoon pumpkin mixture evenly into 12 holes and carefully pour over egg mixture to almost fill muffin holes and bake for 25 minutes, or until firm and golden.

Step 6

Cool in the pan for 5 minutes before turning on a wire rack.

Step 7

Serve warm or cold with a green salad.

Tips & Variations

  • Frittatas make a nutritious finger food for toddlers and are perfect packed in your child’s lunchbox.