Ingredients

• 70g Pancetta Flat Mild - diced
• 150g butternut pumpkin - cut into 2 cm cubes
• 8 eggs
• 1/2 cup milk
• salt
• pepper
• 50g feta
• chives & parsley

Method

1. Place the pumpkin in a microwave-safe bowl. Cover with water and microwave at 2 minute intervals or until tender (5-8 minutes)
2. Meanwhile, fry the diced pancetta in a skillet over medium-high heat. Cook for 5 minutes or until crisp.
3. Preheat the oven to 175°C. Combine the eggs, milk, a pinch of salt and freshly cracked pepper in a bowl, and whisk to combine.
4. Divide the pumpkin and pancetta into 4 ramekins or muffin tins. Pour the egg mixture over, and top each tin with a few cubes of feta.
5. Bake in the oven for 8-10 minutes or until the egg is set and the top is lightly golden.
6. Top with fresh herbs and serve warm, or refrigerate for 3-4 days

256 cals / 6.3g C / 16.5g F / 19.7g P

 

These little breakfast bites are so easy to make and are perfect for prepping ahead for those busy weekday mornings.

Original recipe created for Papandrea Fine Foods by Therese Spoon