- Fuss free -



  • 1 brown onion – diced
  • ½ pumpkin – trimmed, skin removed and roughly chopped
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp butter – for lining the baking tray
  • 10 happy eggs
  • ½ leek – sliced
  • 1 bunch asparagus – trimmed and chopped into 1 cm pieces
  • 1 tbsp chives – finely chopped
  • 50g happy goat’s fetta (optional)
  • Sea salt
  • Black pepper


  • Pre heat oven to 220C.
  • Place all the pumpkin on a baking tray lined with baking paper.
  • Drizzle the olive oil and season the pumpkin – toss to ensure the oil is coating it evenly.
  • Place in the oven and reduce the heat to 190C.
  • Cook for 35-40 minutes or until cooked through and golden.
  • Remove from heat and set aside. Reduce oven to 180C.
  • In a fry pan heat the butter and add the onion, asparagus and leeks on a low heat. Cook for 4-5 minutes. Remove from the heat.
  • Line an ovenproof baking tray with butter.
  • Place the pumpkin, asparagus, onion, leeks and chives in and pour the eggs over the top.
  • Sprinkle the fetta on top (optional). Season.
  • Pop in the oven and cook for 40 minutes or until browned and cooked through.
  • This recipe forms a part of our new multi-meal e-book with Scott Gooding. To download your free copy today, head to www.secretserve.com.au/multi-meals