Pumpkin and Chive Frittatas
Elevate your brunch game with these delightful Pumpkin and Chive Frittatas—an irresistible blend of seasonal flavors and wholesome ingredients baked to golden perfection. Featuring sweet roasted pumpkin, fresh chives, and a hint of Parmesan cheese, these mini frittatas are light, fluffy, and packed with protein-rich eggs. Enhanced by a touch of baking powder for extra lift, this make-ahead recipe is perfect for busy mornings, meal prep, or a weekend gathering. Ready in just 40 minutes and baked in a muffin tin, these individual portions are as charming as they are convenient. Serve them warm as a satisfying breakfast, snack, or pair with a crisp salad for a complete, nutritious meal. Designed to be both healthy and flavorful, these gluten-free frittatas are a fantastic addition to your recipe repertoire!
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Recipe Information
Ingredients
- 200 grams pumpkin, peeled and diced
- 1 tablespoon olive oil
- 6 eggs
- 60 milliliters milk
- 3 tablespoons chives, finely chopped
- 30 grams grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon baking powder
- as needed non-stick cooking spray
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin with non-stick cooking spray or line it with silicone muffin liners.
Place the diced pumpkin on a baking tray. Drizzle with olive oil, toss to coat, and spread into an even layer. Roast in the oven for 10 minutes or until slightly tender. Transfer the roasted pumpkin to a bowl and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, baking powder, salt, and black pepper until well combined.
Fold in the chopped chives, grated Parmesan cheese, and the roasted pumpkin pieces. Gently mix to distribute the ingredients evenly.
Using a ladle or measuring cup, pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the center of the oven for 20-25 minutes, or until the frittatas are puffed up, golden on top, and set in the center when tested with a toothpick.
Remove the frittatas from the oven and allow them to cool in the tin for 5 minutes before gently loosening the edges with a knife and transferring them to a wire rack to cool further or serve warm.
Enjoy these Pumpkin and Chive Frittatas on their own or paired with a fresh side salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 9.7 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 624 mg | 48% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
