Special kids' lunch edition: Pumpkin frittata (vegetarian)

Vegetarian Pumpkin Frittata | Kids' Lunch Edition

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 20 mini frittatas
A healthy and delicious pumpkin frittata which is nutritious, vegetarian and full of flavour.


  • 4 organic free-range eggs (large)
  • 1/2 large organic green pepper cut in small pieces
  • 1 tsp Dijon mustard
  • 1/2 tsp ground paprika
  • 1/2 tsp herbes de Provence
  • 1/4 tsp sea salt
  • black pepper to taste (optional)
  • 3/4 cup baked pumpkin puréed (simply cut the pumpkin in chunks and bake in oven at 375F for an hour or so)
  • 12 organic cherry tomatoes cut in half


  1. In a medium-size mixing bowl, whisk the eggs with all the spices and the mustard.
  2. Add the pieces of green pepper and the puréed pumpkin, and mix really well.
  3. Distribute the egg mixture in the muffin pan (I used muffin liners), either 10-12 regular size or 20-24 mini muffins.
  4. Add half of a cherry tomato on top of each.
  5. Bake in a 375F oven for 15-20 minutes for the mini, or about 22-27 minutes for the regular size.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 16kcal | Cholesterol: 32mg | Sodium: 45mg | Potassium: 54mg | Protein: 1g | Vitamin A: 505% | Vitamin C: 5.1% | Calcium: 7% | Iron: 0.3%