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Butternut, kale and feta fritatas

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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!

Butternut, Kale &

For the egg mixture
 6 eggs
 1/2 cup milk
 drizzle of our olive oil
 handful of parsley
For the filling
 ½ butternut squash - peeled, cubed and boiled el dente
 1 bunch of kale - stems removed, leaves chopped
 feta crumbled
Toppings
 sesame seeds
 chilli flakes
Equipment
 Muffins tin [we used a 12 cup]
 baking paper
1

Preheat oven to 200C and line and grease a 12 hole muffin tray with olive oil and baking paper or muffin cases.

2

Whisk together all ingredients for the egg mixture.

3

Fill the muffin cases with the kale, butternut squash and Feta. Pour the egg mixture.

4

Top with sesame seeds and chilli flakes.

5

Bake at 200C for 15 minutes

6

Serve hot with your favourite relish or pickle.

Nutrition Facts

Servings 4