Makes 12

  • 10 large free range eggs
  • 150g Danish feta, crumbled
  • 1/2 cup milk of choice
  • 1 tsp. cumin
  • 1 tsp. dried chilli flakes
  • Sea salt or Himalayan pink salt
  • Cracked pepper
  • 1 small spanish onion, finely chopped
  • 250g butternut squash pumpkin, cubed, cooked (see tip)
  • 1 cup cooked brown rice
  • 1 cup spinach, roughly chopped
  • 2 tbsp. pepita seeds
  • 2 tbsp. sunflower seeds
  • Olive oil spray


  1. Preheat the oven to 180ᵒC/160ᵒC fan and lightly oil (I use olive oil spray) 12 x 180ml capacity mini loaf baking pans or muffin pans.
  2. In a large bowl whisk the eggs and stir in 100g crumbled feta, spices, dried chilli and season with salt and pepper.
  3. In another bowl combine onion, pumpkin, brown rice and spinach.
  4. Divide brown rice and vegetable mixture evenly between 12 loaf pans
  5. Pour 1/3 cup egg mixture in each loaf pan
  6. Top with extra crumbled feta and seeds and bake for 25-30 minutes or until golden and cooked through
  7. Serve 2 frittatas with any salad you like

Keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.

Tip – buy pre-cut cubed pumpkin and cook in microwave to save time.


For more great recipes from Bernardi’s Foodie, Georgie, visit her blog: The Local Girl.