Mini frittata, muffin frittata, or picnic frittata – No matter what you call them, mini frittata’s are one of the simplest picnic foods around. However, they still make a big picnic statement.
Sure, you can make a large pan frittata to share, but you don’t need to when these little eggy morsels are so compact, easy to transport and oh so tasty. They are also so easy to make – load the muffin cups with your ingredients, fill with beaten eggs and bake.
The beauty of the frittata is you can add just about whatever you like so if you are short on time (or don’t like pumpkin) you could opt for quick and easy ingredients like diced tomato, spinach and feta. The choices are endless.
They can also grace your picnic spread as a hot or cold dish. Whichever way you go, we have all the know-how here for keeping food hot for a picnic and for keeping picnic food cold so your picnic food will always shine.
We have opted for a simple roast pumpkin and feta frittata recipe. Roasting the pumpkin adds a little extra time to your prep but with no real extra effort.
The roasted pumpkin adds a sweetness to the frittata and gives the muffin a nice smooth texture. It also makes the mini frittata a little more substantial so you can serve it as the main dish with sides.
I also find if I am going to roast any veg for a recipe, its worthwhile roasting a whole lot at one time. Roasted pumpkin will keep in the fridge and is an excellent addition to other dishes like our spiced pumpkin and quinoa salad. You can even throw it on a pizza with some goats cheese and arugula for a pizza picnic.
The point is, you can roast your pumpkin in advance and whip these little picnic marvels up in a jiffy before you head out for your picnic.
Adding Mini Frittatas to Your Picnic Menu
Mini roast pumpkin frittata’s make fabulous picnic finger food. They also make a great addition to a wine and cheese style spread. Serve them with caramelised onion jam on the side, cheese, olives and fresh sourdough bread. Or even spice them up a bit with a dollop of Salsa Roja on the side.
Serve them simply with a salad of your choice or add them to your hamper as a picnic appetiser.
Make a mezze style board of cheese, dips and roasted veg and add the pumpkin frittata as a side dish like this gorgeous fall picnic menu idea:
- Roast pumpkin frittata with a side of caramelised onion jam
- Spiced pumpkin, walnut, and quinoa salad
- Smoked pumpkin hummus
- Spicy beetroot dip
- Grilled peppers and slow-roasted vine tomatoes
- Cheese and olives with toasted sourdough bread.
Roast Pumpkin and Feta Mini Frittata Recipe
The beauty of this recipe is not just the simplicity of it; it’s the flexibility of it.
I have included the ingredient amounts based on my 6 serve muffin tin, but the quantities may vary depending on the size of your tins and how full you like to load them. If you need more filling, add more.
I find on average, especially with large muffin moulds, allow for one small egg per cup. In this recipe, I used four large eggs for my 6 cup muffin mould bearing in mind; I like to load the cups with fillings.
It is better to mix fewer eggs than you think as you can always quickly whisk up another egg. The recipe is that simple.