Sardine Frittata


  • 6 Fresh Sardines 
  • 5 Eggs
  • 1/4 Steamed Pumpkin (Diced)
  • 1/2 C Cubed Feta
  • 5 Brown Mushrooms 
  • 3 Shallots 
  • 1 Leek Stalk 
  • 1 Tbs of Coconut Oil ( or cooking oil of choice)
  • 1 Tsp Paprika
  • 1 Tbs Fresh Basil



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.





chia oats