Savoury Frittata Muffins with Pumpkin, Capsicum, Olives and Feta

Savoury Frittata Muffins with Pumpkin, Capsicum, Olives and Feta
Recipe type: Starters
Serves: 12 muffins
  • 130 g (1 cup) self-raising gluten free flour (if not self-raising just add 2 teaspoons baking powder)
  • 4 eggs
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon salt
  • 200 ml (just over ¾ cup) of water
  • 450 g (2 cups) of cooked, mashed pumpkin
  • 1 chopped roasted capsicum (red or yellow or a mixture)
  • 100 g (¾ cup) black chopped olives
  • 5-6 chopped basil leaves
  • 5 tablespoons of garlic infused oil
  • 75 g (½ cup) feta cheese
  • For the red decoration on top:
  • A few drops of red food colouring
  • 100 g (almost ½ cup) lactose free cream cheese
  1. Preheat oven to 180º C (350 F)
  2. Coat a tray with 12 medium size muffin tins with butter or cooking spray
  3. In a large bowl, blend together flour, (baking powder if needed), salt, eggs and melted butter until the mixture is smooth
  4. Add the cooked pumpkin and keep blending
  5. Combine to the mixture by hand (no more blending) the chopped roasted capsicum, chopped feta and chopped olives
  6. The batter should be lumpy with the last ingredients you have added
  7. Divide the batter between the 12 muffin cups
  8. Bake for around 25 minutes or until the muffin tops are just starting to brown
  9. Let the muffins cool in the pan, about 15 minutes, and then remove from pan and let cool for 5 additional minutes before serving
  10. Can be prepared up to a day in advance and stored in a cool dry area or fridge (remove from fridge ½ an hour before serving)
  11. Makes 12 muffins in a medium muffin tray
  12. For the decoration on top, use an icing piping bag and nozzle and mix some lactose free cream cheese with a few drops of red food colouring


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.