Ingredients

12 eggs
2 x zucchini 
Silverbeet chopped
¼ medium pumpkin
¼ cup almond meal
½ red onion
1 tbsp coconut oil
½ tsp cumin
½ tsp turmeric
A squeeze of lemon juice
Salt and pepper

Optional
2 tablespoons of nutritional yeast 
A handful of fresh herbs - I chose parsley 
Chilli flakes

METHOD

Preheat oven to 180 degrees. Chop pumpkin into small 1cm-ish cubes, place onto a baking tray lined with baking paper. Drizzle coconut oil over the pumpkin then sprinkle with the cumin and turmeric (I often roast extra pumpkin to keep in the fridge for salad/snacks). Roast for approximately 30 mins or until pumpkin goes golden brown on the edges and soft in the middle.

Line a large muffin tray with baking paper, or grease with some extra coconut oil. I find the eggs stick to the tray even with coconut oil so prefer baking paper even though it’s a little fiddly.

Dice onion, grate zucchini, chop herbs, and silverbeet. Wait until pumpkin has cooled a little then combine all ingredients (minus the chill flakes) in a bowl and stir well.

Use a ladle to scoop ingredients into the muffin tray, a ladle is good as a lot of the veggies sink to the bottom, you can scoop them out easily with the ladle. Sprinkle chili flakes over the top and place tray in the oven and cook for 30 - 40 mins. Cooking time may vary depending on your oven and the size of the muffin tray.

Served here with a side of kimchi - great for keeping your gut happy, my favourite is @kehoeskitchen medium heat - a bit of spice is known to give your metabolism a boost too.