Squash, Pea & Feta Frittatinis Recipe
Introduction
These squash, pea & feta frittatinis are a delicious and portable snack or light meal. Packed with seasonal veggies and creamy feta, they’re perfect for picnics or quick lunches. Simple to make and easy to customize, they’re sure to become a favorite.
Ingredients
- 250g butternut squash, peeled, deseeded and chopped into small pieces
- 25g frozen peas
- 100g feta, crumbled
- 4 large eggs
- Salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the chopped butternut squash in a microwave-safe bowl, cover with cling film, and cook on high for 5 to 7 minutes until tender.
- Step 2: Line 8 holes of a muffin tin with squares of baking parchment, allowing some overhang at the top to accommodate rising frittatinis.
- Step 3: Divide the cooked squash, frozen peas, and crumbled feta evenly among the lined muffin holes, filling them quite full.
- Step 4: Beat the eggs in a jug, season with salt and pepper, then carefully pour the egg mixture over the ingredients in each muffin hole.
- Step 5: Place the muffin tin in the center of the oven and bake for 20 minutes, or until the frittatinis have puffed up and are set.
- Step 6: Let the frittatinis cool in the tin for about 15 minutes before removing. They can be packed into a cooler bag for transport or chilled for up to 24 hours before serving.
Tips & Variations
- Substitute butternut squash with sweet potato or pumpkin for a different flavor.
- Add fresh herbs like thyme or parsley to the eggs for extra freshness.
- For a dairy-free option, replace feta with a plant-based cheese or omit altogether.
- Make mini versions using a mini muffin tin for bite-sized snacks.
Storage
Store leftover frittatinis in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a microwave or oven until warmed through to preserve their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these frittatinis in advance?
Yes, you can bake the frittatinis ahead of time and keep them chilled for up to 24 hours. Reheat before serving or enjoy cold for a handy snack.
Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work well and will add a slightly sweeter taste. Just make sure they are shelled and blanched if needed before adding to the mixture.
Print
Squash, Pea & Feta Frittatinis Recipe
- Total Time: 37 minutes
- Yield: 8 frittatinis 1x
- Diet: Vegetarian
Description
These squash, pea, and feta frittatinis are a delightful, protein-rich breakfast or snack option that combine tender butternut squash, sweet peas, and salty feta cheese baked into perfectly portioned muffins. Easy to prepare and great for on-the-go meals, they offer a wholesome and flavor-packed bite that can be enjoyed warm or chilled.
Ingredients
Vegetables
- 250g butternut squash, peeled, deseeded and chopped into small pieces
- 25g frozen peas
Dairy
- 100g feta, crumbled
Eggs
- 4 large eggs
Instructions
- Prepare the squash: Peel, deseed, and chop the butternut squash into small pieces. Place the chopped squash in a microwave-safe bowl, cover with cling film, and cook on High for 5-7 minutes until tender.
- Prepare the muffin tin: Line 8 holes of a muffin tin with squares of baking parchment, allowing a slight overhang at the top to accommodate puffing during baking.
- Assemble the frittatinis: Divide the cooked butternut squash, frozen peas, and crumbled feta evenly between the lined muffin holes, filling them quite full.
- Beat the eggs: In a jug, beat the 4 large eggs with seasoning to taste. Pour the beaten eggs into each muffin hole over the vegetable and feta mixture.
- Bake: Place the muffin tin in the center of a preheated oven at 200°C (180°C fan / gas mark 6) and bake for 20 minutes or until the frittatinis are set and slightly golden on top.
- Cool and serve: Remove the frittatinis from the oven and let them cool for about 15 minutes before removing from the tin. They can be packed into a cooler bag for transport or chilled for up to 24 hours before serving.
Notes
- Make sure the butternut squash is cooked tender but not mushy before assembling the frittatinis for best texture.
- You can use fresh peas if preferred; just blanch them briefly before adding.
- Season the eggs well with salt and pepper to enhance the overall flavor, considering the saltiness of the feta.
- The parchment paper helps with easy removal and prevents sticking in the muffin tin.
- These frittatinis can be enjoyed warm or cold, making them versatile for quick breakfasts or packed lunches.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Keywords: frittatinis, butternut squash, peas, feta, baked eggs, breakfast, brunch, healthy snack, vegetarian
