April: Pumpkin, Leek And Feta Mini Frittata

Pumpkin, leek and feta mini frittata | easy recipes | ocean gardens
Recipe and image originally via: Live Lighter

Here’s an easy-to-make tasty treat to satisfy your taste buds on a cooler day… You won’t be able to get enough of this mini frittata with a delicious triage of pumpkin, leek and feta!


  • Olive or canola oil spray
  • 1 leek
  • 600g peeled pumpkin
  • 6 eggs, lightly beaten
  • 3/4 cup low-fat milk
  • 95g reduced-fat feta cheese
  • 1/3 cup chopped basil leaves.


  1. Preheat the oven to 200°C (180°C fan forced). Spray a 12-hole, 1/2-cup capacity muffin pan with oil.
  2. Spray a nonstick 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 onto a wire rack. Serve warm or cold with a green salad.
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