Mini muffin pan vegetable and cheese frittatas

Looking for a delicious gluten-free lunchbox filler? This frittata recipe is a must-try! Packed with plenty of veges and easily whipped up in your muffin pan, these little bakes will become a staple in your household

By Jo Wilcox
  • 10 mins preparation
  • 35 mins cooking
  • Makes 12
  • Print


  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 clove garlic, finely chopped
  • 1 cup diced capsicum
  • 1 courgette, diced
  • 2 cup cooked diced pumpkin
  • 2 cup cooked diced kumara
  • 4 eggs, lightly beaten
  • 3/4 cup milk
  • 1/2 cup grated cheese


  • 1
    Preheat oven to 180°C. Lightly spray a medium muffin tray with cooking spray.
  • 2
    Heat the oil and sauté the onion, garlic, capsicum and courgette for 2-3 minutes until soft and fragrant.
  • 3
    Divide the cooked pumpkin, kumara and sautéed vegetables between the muffin holes.
  • 4
    Whisk the eggs and milk together, season and stir in the grated cheese. Spoon egg mixture over the vegetables and bake for 30-35 minutes until puffed, golden and set in the centre.