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.
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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.
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.
Roast Pumpkin and Feta Mini Frittata Recipe
So simple to make and incredibly tasty, these gorgeous roast pumpkin and feta mini frittatas are hands down one of the simplest picnic menu ideas around.
Ingredients
- 1/2 small butternut pumpkin
- 1-2 tablespoons olive oil for roasting the pumpkin
- Pinch of sea salt for rating the pumpkin.
- 4 large free-range eggs (or 6 small)
- 1/2 small red onion finely sliced
- 100g goats cheese, crumbled
- Dash of milk - Approx 1/4 cup or about 4 tablespoons
- A few sprigs of fresh thyme leaves
Instructions
- Preheat oven to 420°F | 215°C.
- Peel the pumpkin and remove the seeds.
- Cut into smallish cubes (remembering the size of your muffin cups).
- Toss in olive oil and salt and arrange on a baking tray.
- Roast in the oven for around 15-20 minutes, tossing midway until tender and caramelised.
- Remove from the oven and reduce the oven heat to 350°F | 180°C.
- Line or grease your muffin tray - You can grease your pan with olive oil, but I prefer to line with squares of greaseproof paper. It not only keeps the frittata from sticking but creates lovely little casings perfect for storing and serving at your picnic.
- Fill each cup with pumpkin cubes, crumbled feta, slices of red onion and a sprinkle of thyme leaves. Don't be scared to load them up.
- Gently whisk the egg and milk and carefully pour into each mould. Wait for the egg to work its way down through the ingredients before seeing if they need a top-up. I fill mine right to the brim, and they never overflow so don't be stingy.
- Bake in the oven for approx 15 minutes until the egg is just set and still a little jiggly. They will continue to cook for a bit once you remove them from the oven. While the pumpkin and feta will work to keep them moist, there is nothing worse than overcooked, dry frittata. It should be moist and light.
- Allow to sit for a few minutes and gently pop each one out of its mould by pulling the greaseproof paper and sprinkle with more thyme leaves for garnish.
Notes
- If serving as a cold dish at your picnic, leave to cool in the fridge until you are ready to pack your hamper.
- If serving as a warm dish, bake as close to departure as possible and store in an insulated picnic container to keep them warm. You can bake your pumpkin the day before if you will be short on time.
- Switch out fillings as you like and feel free to add additional seasonings such as chilli flakes or ground pepper.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 165Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 132mgSodium: 153mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 9g
Nutrition data provided here is only an estimate
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