Mini Vegetarian Frittatas

 Mini Vegetarian Frittatas

Makes 16 portions



(I use organic where possible)

  •  10 x Free Range Eggs

  •   1 x cup of milk

  •   2 x cups of steamed butternut pumpkin

  •  1 x Handful of sun-dried tomato strips

  • 1 cup of sliced button mushrooms

  •  100 grams of feta

  • Parsley for garnishing

  • 1 teaspoon of garlic powder (otherwise fresh or minced garlic if preferred )

  • 1 x tablespoon of Fresh Basil paste or basil pesto

  • Season with mixed herbs , salt and pepper ( I used Herbamare organic herbs and vegetables with seas salt)

  • Chilli flakes optional



Step 1. Preheat oven to 180° fan forced

Step 2: In a large bowl whisk together the eggs and milk, then add in the herbs, spices, salt, pepper, basil/pesto and garlic.

Step 3: Place silicone muffin trays onto ordinary baking trays, this allows them to be easily transported into the oven without spilling out. Pour the egg/milk mixture into silicone muffin trays. I only filled them to around half way, as you will need to allow enough room to add the other ingredients.


Step 4 : Gently place a few pieces or so of each of the vegetables (pumpkin, mushrooms, sun-dried tomatoes) into each individual hole. Then garnish with the crumbled feta, parsley and chilli flakes if using.

Step 5: Place in the oven for approximately 20-25 mins or until golden brown

Allow to cool before serving!

I like to eat these with a side salad of quinoa and greens but they also make a great snack and are great for a light breakfast on the run!

Tip: I normally like to steam up a much bigger batch of butternut pumpkin in the morning when I plan to make these. I then use the excess to use for salads and for Nakoda’s baby food!