Meatless Monday – 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.

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

How to – conventional method

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

How to – Thermomix

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