Dice & steam pumpkin and set aside to allow to cool.
Finely slice all remaining ingredients.
Prepare and sauté in coconut oil the mushrooms, leek and sardines for 5-8 mins until sardines are cooked through.
Set aside and allow to cool down.
In a large mixing bowl prepare the eggs, feta, shallots, basil & paprika and stir.
Once cooled, add the pumpkin, sardines, mushrooms and leeks into the mixing bowl and stir.
Prepare a muffin tray and line or oil appropriately.
Pour mixture into tray and place in the oven on 180 degrees for 20 mins.
Check on the frittatas with a tooth pick to ensure they have been cooked all the way through.
Remove from the oven and allow to cool before consuming.