his is another recipe that I make at least 2 times per month. I like to switch up the vege and experiment a little but this is a great basic that will always taste good. Plus it's a way to sneak some kale in for anyone in your home who's not so into it (chop it up small to hide it away from the kids).

Enjoy, beautiful!

Half a butternut pumpkin - cubed
3 stalks of kale - stems removed
1 brown onion - diced
2 tbs melted coconut oil
8 organic eggs

Pre-heat your oven to 180 degrees.

Spread pumpkin and onion on a roasting tray and cover with coconut oil. Add some salt and pepper to season if you'd like.

Roast for 25 minutes then tear up the kale and throw in the tray for a further 5 minutes to crisp up slightly.

Transfer to a smaller baking dish and cover with whisked eggs. It's ok if a bit of kale or pumpkin are sticking out, doesn't need to be completely covered.

Bake for 40-45 minutes and let cool slightly in the pan before slicing.