These mini-fritattas are a great snack, for a quick breakfast on the run, or served with salad for an easy lunch or dinner option. They are not only delicious, but packed full of protein, and easy to prepare.


6 eggs, beaten

¼ cup of basil, finely chopped

1 leek, chopped

200g pumpkin, sliced into 1cm pieces

Spring onion

Olive oil

Optional – 1/3 cup semi-dried tomatoes, chopped

Optional – ¼ cup crumbled reduced fat feta cheese



Start by cooking pumpkin. Preheat oven to 180 degrees, add pumpkin to baking tray, season with salt and pepper, and cover with olive oil until just coated, then cook pumpkin for approximately 20 minutes, or until soft.  Remove from oven and allow to cool down.

Using a fry pan, add leek to pan and fry lightly for approximately 3 minutes, stirring occasionally, cooking until softened then removing to cool down. Once pumpkin and leeks are cool, in a mixing bowl or jug, add whisked eggs, then add basil, pumpkin, leek and spring onion.  For extra taste, add semi-dried tomatoes, or feta cheese.

Spray muffin tray of your choice with olive or coconut oil. You can use either a normal sized muffin tray, or use a smaller mini frittata tray. Fill each muffin hole until approximately ½ to ¾ full.

Bake in oven for approximately 20-30 minutes. Muffins are ready when firm and golden, or when spring back to touch. Remove and place on wire rack, can be enjoyed warm or cold!