Healthy living

Pumpkin, leek and feta mini frittata

These mini frittata are great for brunch, a picnic or as a party canapé.

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 6


  • olive or canola oil spray
  • 1 leek, white part only, cut lengthways and finely sliced
  • 600 g peeled pumpkin, cut into 1 cm cubes
  • 6 eggs, lightly beaten
  • 3/4 cup low-fat milk
  • 95 g reduced-fat feta cheese, cut into 5 mm cubes
  • 1/3 cup chopped basil leaves
  • small green salad, to serve


1. Preheat oven to 200°C (180°C fan forced). Spray a 12-hole, 1/2-cup capacity muffin pan with oil. 

2. Spray a non-stick frying pan with oil and place on medium heat. Add leek and cook for 3 minutes, stirring occasionally, until softened. Add pumpkin, spray with oil and stir to coat vegetables. Add 1/2 cup water, cover pan and steam for 10 minutes until just tender. 

3. Meanwhile, in a medium sized jug, whisk together eggs and milk; season with black pepper. 

4. Remove pumpkin mixture from heat and stir through feta and basil. 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. 

5. Cool in the pan for 5 minutes before turning on a wire rack. Serve warm or cold with a green salad. 


  • Use thyme or sage in place of basil. Substitute 2 chopped red onions for leek.
  • Vary vegetables to include any combination of diced sweet potato, peas, corn kernels, chopped mushrooms, spinach, asparagus or semi-sundried tomatoes, or even leftover roast vegies.


Frittatas make a nutritious finger food for toddlers and are perfect packed in your child’s lunchbox.

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