Mini frittata, muffin frittata, or picnic frittata – No matter what you call them, mini frittatas are one of the simplest picnic foods that always make a big statement.
These bite-sized pumpkin and feta frittatas are a simple and easy addition to any picnic or gathering.
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Why You’ll Love This Recipe
The beauty of this recipe is not just the simplicity of it; it’s the flexibility of it.
- Great for On the Go: 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.
- Quick and Easy to Make: They are also easy to make – load the muffin cups with your ingredients, fill them with beaten eggs, and bake.
- Prep in Advance: Roasting the pumpkin adds a little extra time to your prep but with no extra effort because you can roast your pumpkin in advance and whip these little finger food marvels up in a jiffy before any party or picnic.
- Super Versatile: The beauty of the frittata is you can add just about whatever you like, so if you are short on time, don’t like pumpkin, or want something more seasonal, you could opt for quick and easy ingredients like diced tomato, spinach, and feta. The choices are endless.
Ingredients
Pumpkin: I like to use butternut squash for roasting in this recipe. The roasted pumpkin adds a sweetness to the frittata and gives the muffin a smooth texture. It also makes the mini frittata a little more substantial, so you can serve it as the main dish with sides.
Milk: The dairy component is essential to a creamy and fluffy frittata. But don’t be tempted to add too much milk, making the eggs too loose. This may cause the frittatas to fall apart. The rule of thumb is approximately 1/3 cup of dairy for every six eggs.
Recipe Variations
- Pumpkin: Switch pumpkin for sweet potato—roast in the same way.
- Onion: I like red onion for its color and sweetness, but you can also use spring onions or chives.
- Fillings: Switch up the fillings to suit your taste or the season – e.g., in summer, you might like to opt for tomato, feta, and basil – slow-roasted tomatoes are perfect for frittata or even some roasted red peppers.
- Herbs: For this recipe, I have used sprigs of fresh thyme for the color and flavor, but you can use any herb you have on hand or even dried herbs.
Serving Suggestions for Adding Mini Frittatas to Your Picnic Menu
Frittata can be served as a hot or cold dish. Whichever way you go, I have all the know-how for keeping food hot for a picnic and for keeping picnic food cold so your food will always shine.
Mini roast pumpkin frittatas make fabulous picnic finger food and are a great addition to any brunch menu.
Serve them with a wine and cheese-style spread with caramelized onion jam on the side, cheese, olives, and fresh sourdough bread. Or even spice them up with a dollop of Salsa Roja on the side.
Serve them simply with a salad, or add them to your hamper as a picnic appetizer.
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 caramelized onion jam
- Spiced pumpkin, walnut, and quinoa salad
- Smoked pumpkin hummus
- Beetroot dip
- Cheese and olives with toasted sourdough bread.
Expert Tips
How many eggs to use: I find, on average, especially with large muffin molds, allow for one small egg per cup. In this recipe, I used four large eggs for my 6-cup muffin mold, bearing in mind I like to load the cups with fillings.
Mixing fewer eggs than you think is better, as you can always quickly whisk up another egg. The recipe is that simple.
Always roast extra veg: If I am going to roast any veg for a recipe, it’s worthwhile to roast a lot at once. Roasted pumpkin will keep in the fridge and is an excellent addition to other dishes like my spiced pumpkin and quinoa salad. You can even throw it on a pizza with goat cheese and arugula for a pizza picnic.
Use baking paper or muffin liners in your muffin tray: You can grease your muffin wells with olive oil, but I prefer to line them with squares of greaseproof paper or muffin liners. It keeps the frittata from sticking and creates lovely little casings perfect for storing and serving at your picnic.
These pre-folded muffin liners are a hand addition to any kitchen and make your frittatas look great when serving.
Cut your filings to size: Think about the size of the muffin wells when cutting your fillings, especially the pumpkin, before roasting. Cut into small cubes to fit more than one cube per well.
Recipe FAQs
You can use other types of pumpkin, but butternut pumpkin is recommended for its sweet flavor and texture. You can also use sweet potato.
You can substitute feta with other cheeses like goat cheese, cheddar, or mozzarella, depending on your preference.
Yes, you can make them ahead of time and reheat them when needed or serve them cold. They are great for meal prep.
These frittatas can be refrigerated for 2-3 days. Reheat them in the microwave or oven.
The milk is added to the eggs to create a creamier texture in the frittatas. It’s optional but contributes to a smoother consistency. Be careful not to add too much milk.
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Roast Pumpkin and Feta Mini Frittata Recipe
Ingredients
- 1/2 small butternut pumpkin
- 1-2 tbsp olive oil - for roasting the pumpkin
- Pinch sea salt - for roasting the pumpkin
- 4 large free-range eggs - or 6 small
- 1/2 small red onion - finely sliced
- 100 g feta cheese - crumbled
- 4 tbsp milk - Dash of milk – Approx 1/4 cup or about 4 tablespoons
- 3 sprigs fresh thyme leaves
Instructions
- Preheat oven to 420°F | 215°C.
- Peel the pumpkin and remove the seeds.
- Cut into small cubes – Remember 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 tray with olive oil, but I prefer to line with 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 (keep some thyme for garnish). 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 them to cool in the fridge until you are ready to pack your hamper.
- If serving as a warm dish, bake them as close to departure as possible and store them in an insulated picnic container to keep them warm. You can bake your pumpkin the day before if you are short on time.
- Switch out fillings as you like, and feel free to add additional seasonings such as chili flakes or ground pepper.
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