Ingredients
1 small red onion
1/2 small zucchini
Handful sage leaves
6 large eggs
1 tablespoon Dijon mustard
100g feta cheese
600g roasted butternut pumpkin, cut into 1-2cm chunks
Method
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Preheat oven to 180C/160C. Grease the holes of a 12 hole silicone muffin pan with olive oil. Finely chop the onion and zucchini and roughly chop the sage leaves. Set aside.
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In a medium bowl beat the eggs and mustard and season well with salt and pepper. Add all the veggies and the feta and stir to combine.
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Use a 1/4 cup measuring cup to transfer the mixture to the muffin tray or just fill each muffin to the top. Bake for about 20-25 minutes, until just set.
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Cool in muffin pans on a wire rack before removing. Serve with sweet potato wedges and a green side salad.
