Name: Squash, pea & feta frittatinis
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 8
Cuisine: Italian
Ingredients: 250g butternut squash peeled, deseeded and chopped into small pieces; 25g frozen peas; 100g feta crumbled; 4 large eggs

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Squash, pea & feta frittatinis

Squash, pea & feta frittatinis

Cassie Best

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Makes 8

Easy

Prep: 20 mins

Cook: 25 mins

plus cooling

A star rating of 4.7 out of 5.12 ratingsRate

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These mini Italian omelettes, with butternut squash and cheese, are baked in individual cases ready to be packed up for a picnic

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g butternut squash

peeled, deseeded and chopped into small pieces
25g frozen peas
100g feta

crumbled
4 large eggs

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Nutrition: per frittatini

kcal83
fat5g
saturates5g
carbs3g
sugars1g
fibre1g
protein5g
salt0.6g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, May 2015

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A star rating of 4.7 out of 5.12 ratings

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