Ingredients:• 1/2 cup cooked quinoa• 3 large beetroots, peeled and cut into 1/2 inch cubes• 1/2 butternut pumpkin, peeled and cut into 1 inch cubes• 2 handfuls of spinach, chopped• 12 eggs• 150g Goat’s feta• Sea salt and pepper to tasteMethod:1. Preheat the oven to 200 ˚C. Bake the beetroot and pumpkin for 20 minutes. …
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