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
Scale
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
