Meatless Monday – Pumpkin, Sage and Feta Mini Frittatas

Pumpkin Sage and Feta Mini Frittatas

Makes 12 mini frittatas

Even when I was a kid, nothing made me feel more content than a full pantry or a full fridge. Maybe it’s because I have a doomsday mentality, maybe it’s because I was born in the Year of the Pig or maybe it’s because Mother Hubbard scarred me for life. Let’s just say that if there was a nuclear apocalypse, we would not go hungry!

So when I was sick last week and was bingeing on Netflix housebound, I wasn’t worried in the least because the cupboards were at bursting point and there was a Woolworths delivery a-coming. My neighbour also donned her angel wings and brought some butternuts fresh from the farm and a bunch of sage  and that’s how these mini frittatas came to be.

It’s worth noting that the recipe calls for some roasted pumpkin, I always like to have some prepared and to hand, it’s such a versatile ingredient. If you want to make the pumpkin just prior to prepping the frittatas, just give it a bit of time to cool down. These frittatas are great for smuggling veggies – you can use whatever you have hiding out in the fridge.

Just think if I hadn’t been sick, Luce wouldn’t have brought me the fresh produce. If she hadn’t brought me the fresh produce, I would never have dreamed up such deliciousness. So these frittatas are more than a tasty treat, they’re delicious proof that there is always a flip side.

Pumpkin Sage and Feta Mini Frittatas 2

Ingredients

1 small red onion

1/2 small zucchini

Handful sage leaves

6 large eggs

1 tablespoon Dijon mustard

100g feta cheese

600g roasted butternut pumpkin, cut into 1-2cm chunks

Pumpkin Sage and Feta Mini Frittatas 3

How to – conventional method

  1. Preheat oven to 180C/160C fan-forced. Grease the holes of a 12 hole silicone muffin pan with oil or cooking spray.
  2. Finely chop the onion and zucchini and roughly chop the sage leaves. Set aside.
  3. In a medium bowl beat the eggs and mustard and season well with salt and pepper.
  4. Add all the veggies and the feta and stir to combine.
  5. Use a 1/4 cup measuring cup to transfer the mixture to the muffin tray or just fill each muffin to the top.
  6. Bake for about 20-25 minutes, until just set.
  7. Cool in muffin pans on a wire rack before removing.

Pumpkin Sage and Feta Mini Frittatas 4

How to – Thermomix

  1. Preheat oven to 180C/160C fan-forced. Grease the holes of a 12 hole silicone muffin pan with oil or cooking spray.
  2. Add the onion, zucchini and sage leaves to the TM bowl and chop for 3 seconds on speed 4.
  3. Add the eggs and mustard to TM bowl and crumble in the feta. Season with salt and pepper and mix on reverse speed 4 for 10 seconds.
  4. Add the pumpkin chunks and mix on reverse speed 3  for 10 seconds.
  5. Use a 1/4 cup measuring cup to transfer the mixture to the muffin tray or just fill each muffin hole to the top.
  6. Bake for about 20-25 minutes, until just set.
  7. Cool in muffin pan on a wire rack before removing.

Other info
Prep time: 10 minutes   Cooking time: 20-25 minutes

TIP!  Try a variety of veggies and adding some fresh herbs for added nom!

Pumpkin, Sage and Feta Mini Frittatas - The Annoyed Thyroid

 

  • I love how something so positive (and delicious!) came out of you being unwell last weekend! What a great neighbour you have and these look fab!

  • merilyn

    yum! yes please, love these! … thankyou sammie!
    you have a wonderful neighbour!
    but ofcourse you would be a wonderful neighbour too!
    much love m:)X

  • Lorraine @ Not Quite Nigella

    These look wonderful Sammie! I also wanted to mention I have gotten into Designated Survivor now on your recommendation-thank you! 😀

  • Oooh! We loveeee a good frittata and pumpkin and feta can do no wrongs <3