Our Wellness Talks wellness expert, Wendy Riddell from UFIT, is the brains behind this recipe. A brilliant, low carb, high protein snack, which is both delicious and easy to make.
Read more about the brilliant and unstoppable Wendy here, and give her recipe below a try. Liked it? Share pictures with us on social by tagging us @the_wholekitchen
- 250g butternut pumpkin, peeled and cut into 3 cm cubes
- 1 tbsp extra virgin olive oil
- Pinch sea salt and black pepper
- 2 cups fresh spinach, chopped
- ½ red onion thinly sliced
- 8 eggs
- ½ tbsp butter
- 1/3 cup grated parmesan cheese
- 100g crumbled feta
- 1 tbsp fresh dill, chopped
- Pumpkin seeds for topping
- Pre heat oven to 200 ° C
- Grease a six-hole muffin tray with a little extra virgin olive oil
- Place the cubed pumpkin onto a baking tray lined with baking paper and drizzle over a little extra virgin olive oil and season with some sea salt and black pepper. Toss the pumpkin so all the cubes are coated in oil. Place in the oven and roast for 35 – 40 minutes or until the pumpkin is just golden. When cooked remove from oven and let cool on the tray.
- While the pumpkin is roasting in a medium size bowl add the eggs and whisk together.
- In a small fry pan add ½ tbsp butter and add in the sliced red onion and sauté until the onions are soft then add in the chopped spinach and cook until the spinach is just wilted. Turn off the heat and let cool.
- In the bowl with the eggs, add the feta, parmesan cheese, spinach and red onion mix, the cooled pumpkin and dill season with a pinch more of sea salt and black pepper mix all together.
- Using a measuring cup scoop the mixture into the muffin trays filling all the way to the top and sprinkle some pumpkin seeds on top.
- Place in the oven and cook for 25 – 30 minutes or until the muffins are set and not runny.
- Remove from oven and let cool in muffin trays before removing.