Pumpkin and Spinach Frittata Muffins



  • 1 ½ cup pumpkin, skin removed, cut into tiny dice shapes
  • Handful spinach
  • 4 eggs
  • ½ lactose free milk
  • Fetta
  • salt and pepper



  1. Boil a pot of water and place the steamer on top
  2. Remove the skin from the pumpkin and cut into tiny small dice shapes
  3. Steam the pumpkin until softened approximately 10 minutes
  4. Combine the eggs and milk, using a fork or whisk in a large bowl.
  5. Drain the cooked pumpkin, ensure you remove any excess liquid
  6. Add the cooked pumpkin, spinach and fetta to the egg mixture and gently combine.
  7. Line the muffin tin tray with individual baking paper
  8. Pour the mixture into each muffin tin holder
  9. Bake for 15 minutes or until cooked through