Pumpkin, Leek And Feta Mini Frittata

Servings: 6

Pumpkin, Leek And Feta Mini Frittata


  • olive or canola oil spray
  • 1 leek, white part only, cut lengthways and finely sliced
  • 600g peeled pumpkin, cut into 1cm cubes
  • 6 eggs, lightly beaten
  • ⅓ cup low-fat milk
  • 95g reduced-fat feta cheese, cut into 5mm cubes
  • ¾ cup chopped basil leaves
  • small green salad, to serve


  1. Preheat oven to 200°C (180°C fan forced).
  2. Spray a 12-hole, ½-cup capacity muffin pan with oil. Spray a non-stick frying pan with oil and place on medium heat.
  3. Add leek and cook for 3 minutes, stirring occasionally, until softened.
  4. Add pumpkin, spray with oil and stir to coat vegetables. Add ½ cup water, cover pan and steam for 10 minutes until just tender.
  5. In a medium sized jug, whisk together eggs and milk. Season with black pepper.
  6. Remove pumpkin mixture from heat and stir through feta and basil.
  7. Place muffin pan on a flat baking tray then spoon pumpkin mixture evenly into 12 holes. Carefully pour over egg mixture to almost fill muffin holes. Bake for 25 minutes, or until firm and golden.
  8. Cool in the pan for 5 minutes before turning on a wire rack.
  9. Serve warm or cold with a green salad or wrap and pack into a lunchbox.

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