Italian Umami-Flavored Pumpkin Mini Frittatas For Breakfast

Cheesy egg muffins assorted on a wooden board with fresh parsley leaves.

5 from 6 votes

Italian Umami-Flavored Pumpkin Mini Frittatas For Breakfast

Start your day with these low-carb, protein-packed Pumpkin Mini Frittata Muffins! Silky, savory, and bursting with Italian flavors, made with pumpkin puree, anchovies, Parmesan, and fresh parsley. Perfect for a quick breakfast, meal prep, or a festive brunch.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast and Brunch

Cuisine: Italian

Diet: Gluten Free

Servings: ramekins frittatas or 12 egg muffins

Calories: 165kcal

Author: Mariska Ramondino

Equipment

6 6-ounce ramekins or a 12-cupcake muffin pan

Ingredients

6 eggs beaten
½ cup grated hard or Parmesan cheese, plus extra for garnish 40 grams
2 garlic cloves
1 cup packed chopped fresh parsley 55 grams
1 can anchovy fillets in olive oil 2 ounces/55 grams
1 tablespoon olive oil
¼ teaspoon sea salt the cheese and the anchovy will already add plenty of a salty taste
⅛ teaspoon freshly ground black pepper
1 can pumpkin puree 15 ounces/425 grams

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Instructions

Preheat the oven to 350 ℉/ 180 ℃.
In a bowl, combine eggs with the cheese, and set aside.
6 eggs, ½ cup grated hard or Parmesan cheese, plus extra for garnish
In a blender or food processor, add garlic, parsley, and anchovies, plus the oil in the can, and one tablespoon of extra olive oil. Blend on medium to high speed until you get a beautiful green paste.
2 garlic cloves, 1 cup packed chopped fresh parsley, 1 can anchovy fillets in olive oil, 1 tablespoon olive oil
Transfer the green anchovy paste to the bowl containing the eggs and whisk it in until thoroughly combined.
Season with salt and black pepper.
¼ teaspoon sea salt, ⅛ teaspoon freshly ground black pepper
Add the pumpkin puree. Stir or whisk until well combined.
1 can pumpkin puree
Divide the egg mixture evenly into six mini ramekin bowls (I use 6 oz mini bowls).
Place in the center of the oven and bake for 25 minutes or until firm to the touch.
Turn the oven off and slowly open the oven door. It allows for the muffins to acclimate to the new temperature from outside.
With the oven door ajar or ⅔ open, leave them in the oven for an extra 5 minutes.
Remove from the oven and generously sprinkle them with extra grated cheese while they are still hot so the cheese can melt.
Serve immediately and enjoy!

Notes

Equipment: Use 6 ( 6-ounce) ramekins if you are preparing them for a more festive breakfast or brunch. Or use a 12-cup non-stick muffin pan if you plan to make them for a quick breakfast during the week.

Storage: The egg muffins can be stored in an airtight container for up to 5 days in the fridge.

If you have used single-serving ramekins, simply cover them with cling film if they don't come with a lid already, or place them in a large enough airtight container to store in the fridge.

I'll admit that these egg muffins never make it to the freezer in my household.

If they are part of your breakfast meal prep, I suggest making just enough to plan for the week ahead because they taste so much better fresh or consumed after refrigerating versus after freezing.

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