SNEAK PEAK: Roasted Pumpkin, Zucchini & Feta Frittata Squares

Nutrition // Fleur

We’ve got a super secret sneak peak of one of our recipes for the upcoming 12WBT (which kicks off on November 19th!). 12WBT has hundreds of recipes for the holiday season. For more, Join 12WBT Today.

These Frittata Squares are super quick and easy to prepare. Plus, they’re full of wholesome veggies and protein from the eggs. Kids love them too!

Preparation time: 20 minutes
Cooking time: 45-50 minutes


  • 300g peeled pumpkin, cut into 1.5cm dice
  • 1g olive oil spray
  • 4 large eggs (120g)
  • 2 large egg whites (60g)
  • ¼ cup skim milk (60g)
  • 1 large zucchini (200g), grated
  • 60g low fat feta, crumbled
  • 1 tablespoon chives (1g), chopped
  • 2 roma tomatoes (225g), finely diced


1 – Preheat oven to 200°C (400°F). Place pumpkin on a large baking tray lined with non-stick baking paper, spray with olive oil, season with freshly ground black pepper. Roast in preheated oven for 25 minutes or until golden.

2 – Place the eggs, egg whites, milk, zucchini and feta in a large mixing bowl. Whisk to combine.

3- Line a 16 x 26cm (base measurement) baking tin with non-stick baking paper. Sprinkle pumpkin evenly over base of tin. Pour the egg mixture over the pumpkin, sprinkle top with chives.

4 – Reduce oven temperature to 180°C (375°F). Bake frittata for 20-25 minutes or until golden and puffed. Remove and set aside to cool slightly before removing from tin. Cut into 20 even squares, serve topped with a little diced tomato.

Serves 10 (2 pieces per serve). Feel free to make more if you’re having a bigger party!


12WBT is running over the holiday season for the first time ever this year! For more a complete holiday Nutrition Plan, Shopping Lists, Exercise Plans and Michelle’s own tips, tricks and Mindset Videos to help you get healthy and stay happy over the break – Join 12WBT Today!