Snack sized pumpkin and feta mini frittatas

These snack sized treats are absolutely perfect for every occasion! Whether you’re bringing them along to a family get together, packing them up and popping them in the freezer to enjoy at a later date or serving them up as a main meal alongside a green salad – these flexible frittatas will never disappoint.

Don’t be afraid to tweak the recipe to suit your taste buds either as this easy method can be easily adjusted without ruining the flavour. Once you whip these up once, they’ll easily become your new favourite treats! Enjoy!

Ingredients

• Olive or canola oil spray
• 1 leek (white part only), cut lengthways and finely sliced
• 600 g pumpkin, peeled and cut into 1cm cubes
• 6 eggs, lightly beaten
• 3/4 cup low-fat milk
• 95 g reduced-fat feta cheese
• 1/3 cup basil leaves, chopped

Method

1. Preheat oven to 200C or 180C fan forced. Spray 12-hole, 1/2-cup capacity muffin pan with oil (use muffin cases if necessary). Spray non-stick frying pan with oil and place on medium heat.
2. Add leek to frying pan 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. 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.
5. Place muffin pan on flat baking tray. 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. Cool in pan for 5 minutes before turning on a wire rack. Serve warm or cold.