Pumpkin, Kale and Feta Eggs - a simple healthy one pan meal! Recipe via Nourish Everyday

Pumpkin, Kale and Feta Eggs

Pumpkin, Kale and Feta Eggs is a healthy, colourful and simple one pan meal! Gluten and grain free and really easy to make.

Course Breakfast
Categories gluten free, grain free, nut free, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serve


  • 1 cup pumpkin diced and cooked (roast or steam)
  • 1 handful kale leaves, thick stems removed
  • 1/4 cup feta cheese - about 30-40 grams
  • 2 eggs
  • 1/2 tsp ground cumin
  • salt and pepper to season
  • coconut oil for frying - or olive oil if you prefer


  1. Heat 2 teaspoons of coconut oil in a small pan on the stove, over a moderate-high heat.

  2. Add the diced cooked pumpkin and kale to the pan, and sprinkle over the cumin and a pinch of salt and pepper. Cook for 2-3 minutes, until the kale starts to wilt and the pumpkin browns on the edges.

  3. Make two holes in amongst the veggies and crack an egg carefully in to each. Cook for a further 5 minutes or so until the eggs are set to your liking (you can speed the process up a little bit by placing a lid over the pan as the eggs will cook in the steam).

  4. In the last minute of cooking, crumble over the feta so it warms and melts a little. Season with salt and pepper and serve immediately.

Recipe Notes

*For a dairy free version, swap the feta cheese for some chopped avocado or a handful of walnuts or pumpkin seeds.