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Squash, Pea & Feta Frittatinis |
Printer Friendly Copy |
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| Makes 8 |
Prep 20 mins |
Cooking 30mins |
Easy |
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+ cooling |
My rating |
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Ingredients |
200g butternut squash, peeled, deseeded and chopped into small
pieces
25g frozen peas
100g feta, crumbled
6 large eggs
non-stick greaseproof paper or baking parchment.
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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 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. I used muffin
cups and the egg stuck to the paper.
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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 25 - 30 mins. Leave to cool for about 15
mins before packing into a cooler bag for transporting, or
chill for up to 24 hrs.
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DAILY
DINNERS 
