Perfect for the lunch box!
10 large free range eggs
150g Danish feta, crumbled
1/2 cup milk of choice
1 tsp. cumin
1 tsp. dried chilli flakes
Sea salt or Himalayan pink salt
1 small spanish onion, finely chopped
250g butternut squash pumpkin, cubed, cooked (see tip)
1 cup cooked brown rice
1 cup spinach, roughly chopped
2 tbsp. pepita seeds
2 tbsp. sunflower seeds
Olive oil spray
Preheat the oven to 180ᵒC/160ᵒC fan and lightly oil (I use olive oil spray) 12 x 180ml capacity mini loaf baking pans or muffin pans.
In a large bowl whisk the eggs and stir in 100g crumbled feta, spices, dried chilli and season with salt and pepper.
In another bowl combine onion, pumpkin, brown rice and spinach.
Divide brown rice and vegetable mixture evenly between 12 loaf pans
Pour 1/3 cup egg mixture in each loaf pan
Top with extra crumbled feta and seeds and bake for 25-30 minutes or until golden and cooked through
Serve 2 frittatas with any salad you like
Keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.
Tip - buy pre-cut cubed pumpkin and cook in microwave to save time.