Pumpkin and Chive Frittatas

Total Time
50mins
Prep
20 mins
Cook
30 mins

Frittata baked in the oven in muffin tins. Gluten free as no flour used. Recipe was from a magazine advertisement for Vitasoy "Soy Milky" soy milk, but of course you can use any milk for this recipe

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 180°C Lightly grease a non-stick muffin tray. The silicon muffin trays are perfect for this dish.
  2. Heat the oil in a non-stick pann over medium heat. Add pumpkin and cook, stirring, for 5 minutes or until tender. Cool.
  3. Stir in cheese and chives.
  4. Spoon into the prepared trays.
  5. In a jug, whisk the eggs and milk. Season to your preference.
  6. Pour the egg mixture over the pumpkin in the trays. The muffin trays should be 3/4 full.
  7. Sprinkle with pepitas.
  8. Bake for 35 minutes or until set.
  9. Allow to stand for 5 minutes, then cool on a rack.
  10. Serve with wild rocket leaves.
Most Helpful

5 5

What a divine dish of green and gold. I added parsley along with the chives, both from my garden and my pumpkin was Queensland blue from the market. The dish was a marvellous colour - so perfect for autumn eating. It was easy to do and the cooking time given was spot on.