Mini pumpkin and goats cheese frittatas

These mini frittatas are a perfect nutritious meal to grab and go for breakfast, lunch or dinner. Full of protein, unrefined carbohydrates and healthy fats, these yummy bites will keep your mini fuller for longer and support a healthy growing body. They also make a delicious snack for the rest of the family too. 

Serves: 24 mini muffins

Ingredients:

• 12 eggs

• 1 small pumpkin (about 1.5 cups)

• 1 zucchini (about 1/2 cup)

• 1/2 kale

• 1/4 red onion

• 110 grams goats cheese

• Splash balsamic vinegar (about 1 teaspoon)

• Sprig of rosemary (or herb of choice chopped finely or dried)

• Coconut oil (for roasting pumpkin)

Method:

1. Preheat oven to 180°C.

2. Chop pumpkin and zucchini into small cubes and roast with coconut oil for about 30 min or until cooked to liking (can be done the day before).

3. Chop kale and red onion into small pieces and fry in some coconut oil with a splash of balsamic vinegar.

4. Mix everything together and pop into the oven for 20 minutes.

5. Enjoy!