This. This is probably the best recipe I’ve come up with.
I have to give credit for the original recipe inspiration thank you so much, foodie and the family but I’ve made some modifications…you need to give this a try. Especially if you need brekkie on the go.

Sweet pumpkin breakfast frittata

7 eggs
1 apple grated
2 ripe bananas
1/4 pumpkin roasted in coconut oil – chopped quite small should just take 20mins
1 tin coconut cream – if there is any water in your tin, leave it out. Just get that cream in there. Eg, my tin says its 75% coconut cream.
Splash of Maple syrup (optional)
Vanilla
Cinnamon & spices
2 tbsp coconut flour right at the end – i found this helps keep it together

Blend all ingredients except the apple in a food processor, and pour into a baking dish greased with coconut oil. Sprinkle grated apple on top. And then the crunchy almond topping. (See below). Bake for about 25-30 mins at 180 degrees.

Crunchy almond topping:
1 c almonds
Coconut oil
Splash of maple syrup

Chop up the almonds roughly, heat a pan nice and hot then put in oil
. put the almonds in and be sure to keep them moving so they don’t burn, this only takes a couple of minutes. Once they’re nice and toasty, splash some maple syrup over and stir around, it will sizzle and get all gooey. Sprinkle this on the bake once cooled, and cook the whole thing at 180/350 for about half an hour.

Optional time saving extras… Although this recipe is so quick!

Just throw the raw almonds in on top, so you don’t have to candy them..

Throw in a handful of sultanas as well!

You can eat this warm, or slice it up and put it in refrigerator for breakfast for the week.

Warning: it’s very delicious, but very filling! I learnt that the hard way 🙂