Squash, pea & feta frittatinis
By Cassie Best
These mini Italian omelettes, with butternut squash and cheese, are baked in individual cases ready to be packed up for a picnic
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Prep:20 mins
Cook:25 mins
plus cooling - Easy
Nutrition per serving
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kcal 83
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fat 5g
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saturates 5g
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carbs 3g
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sugars 1g
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fibre 1g
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protein 5g
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salt 0.6g
Ingredients
- 250g butternut squash, peeled, deseeded and chopped into small pieces
- 25g frozen peas
- 100g feta, crumbled
- 4 large eggs
Method
Heat oven to 200C/180C fan/gas 6. Put the butternut squash in a bowl, cover with cling film and cook in the microwave on High for 5-7 mins until tender. Meanwhile, line 8 holes of a muffin tin with squares of baking parchment – allow a little overhang at the top as the frittatinis will puff up.
Divide the squash, peas and feta between the lined muffin holes – they should be quite full. Beat the eggs in a jug with some seasoning, then pour into the muffin holes. Put the tin in the centre of the oven and bake for 20 mins. Leave to cool for about 15 mins before packing into a cooler bag for transporting, or chill for up to 24 hrs.
