Butternut, Kale & Feta Frittatas
Mini frittatas filled with fresh parsley, butternut squash, kale and feta, topped with some fiery chilli flakes and sesame seeds. The most delicious and super simple brekkie option for the whole family!
Equipment
- Muffin cases or baking paper We used a Le Creuset 12 Cup Muffin Tray.
Ingredients
For the egg mixture:
- 6 Woodland Eggs
- ½ cup Anchor milk
- Drizzle of Olivado olive oil
- handful of Superb Herb Parsley roughly chopped
- Chantal Organics salt
- pepper
For the filling:
- ½ butternut squash peeled, cubed & boiled al dente
- 1 bunch of kale - stems removed leaves chopped
- Mainland Feta crumbed
Toppings:
- Alison’s Pantry sesame seeds
- Chilli Flakes
Instructions
- Preheat oven to 200°C and line and grease a 12 hole muffin tray with olive oil and baking paper or muffin cases.
- Whisk together all ingredients for the egg mixture.
- Fill the muffin cases with the kale, butternut squash and Feta. Pour the egg mixture.
- Top with sesame seeds and chilli flakes.
- Bake at 200°C for 15 minutes
- Serve hot with your favourite relish or pickle.
Tried this recipe?Let us know how it was!
