Frittata Thermomix recipe
Print Recipe

skinnymixer's Mediterranean Frittata

Prep Time3 mins
Cook Time17 mins
Total Time20 mins
Course: Breakfast
Servings: 3
Calories: 335kcal
Author: Skinnymixers



  • 40 g Kalamata olives pitted
  • 40 g semi dried tomatoes
  • 2 cloves garlic peeled
  • 15 g pine nuts
  • 10 g balsamic vinegar
  • 20 g olive oil
  • 5 g basil


  • 6 eggs
  • 50 g full fat cottage cheese or quark, omit for dairy free
  • ½ tsp salt
  • baking paper
  • 200 g pumpkin cut into small cubes

To Serve

  • fresh rocket or baby spinach


  • Wet and wring out a piece of baking paper and cover the top, flat steaming tray.
  • Add all pesto ingredients to mixer bowl, blend for 20 sec/speed 5/MC on or until desired consistency is reached. Remove pesto from mixer bowl and set aside.
  • Without washing the bowl add eggs, cottage cheese and salt to mixer bowl. Blend 15 sec/speed 5/MC on. Pour onto prepared baking paper.
  • Give the mixing bowl a quick rinse, then add 400 g or 14.1 oz water to mixing bowl, insert simmering basket with pumpkin cubes. Set steaming tray in place and steam for 15 – 17 min/steaming temp/speed 3 or until done.
  • Serve frittata with pesto brushed over and sprinkled with pumpkin and rocket or baby spinach.


Nut free: Replace pine nuts with sunflower seeds.
Super Skinny: Replace 3 of the eggs with egg whites and omit the olive oil.


Serving: 230g | Calories: 335kcal | Carbohydrates: 11.1g | Protein: 19.6g | Fat: 22.5g | Saturated Fat: 5.4g | Sodium: 697mg | Sugar: 9g