Pumpkin and Chive Frittatas

READY IN: 50mins
Recipe by Jubes

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

Top Review by katew

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.

Ingredients Nutrition


  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.

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