Pumpkin and Feta Frittata

Step by step

• Pumpkin and Feta Frittata Recipe

  1. Preheat oven to 180°C fan forced / 200°C. Spray a 12-hole, ½-cup capacity muffin pan with oil.
  2. Spray a non-stick frying pan with oil and place on medium heat. Add leek to frying pan and cook for 3 minutes, stirring occasionally, until softened.
  3. Add pumpkin, spray with oil and stir to coat vegetables. Add ½ cup water, cover the pan and steam for 10 minutes until just tender.
  4. In a medium-sized jug, whisk together eggs and milk; season with black pepper.
  5. Remove the pumpkin mixture from heat and stir through feta and basil.
  6. Place muffin pan on a flat baking tray, then 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 the pan for 5 minutes before turning on a wire rack. Serve warm or cold.

   

  TIP: For an extra burst of flavour, try adding a sprinkle of smoked paprika or a dash of nutmeg to the egg mixture before baking. These spices enhance the pumpkin’s natural sweetness and add a warming depth to the frittatas.