Roast Pumpkin and Feta Mini Frittata Recipe
So simple to make and incredibly tasty, these gorgeous pumpkin and feta mini frittatas are hands down one of the simplest picnic food ideas around.
Servings: 6 Mini Frittata
Calories: 145kcal
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.
Nutrition
Serving: 1g | Calories: 145kcal | Carbohydrates: 10g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 238mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6913IU | Vitamin C: 15mg | Calcium: 145mg | Iron: 1mg