On-The-Go Sweet Chilli Beetroot Frittata



250g pack sweet chilli pre-cooked infused beetroot, diced
600g butternut squash
1tbs coconut oil
8 large eggs
100g feta cheese
2 spring onions, chopped
Large handful parsley
1 garlic clove, chopped
Salt and pepper

What to do:

  1. Preheat oven to 200°C and prepare a 12-hole muffin tin with cases.
  2. Peel and cut the butternut squash into 3cm cubes.
  3. Roast in the oven with coconut oil for 15-20 minutes, until soft.
  4. While the squash is roasting, mix the eggs, sprinkled feta, spring onions, chopped parsley, garlic, salt and pepper in a large bowl. Leave the beetroot until last to avoid everything turning pink.
  5. Roughly mash the roasted squash with a fork, keeping it chunky — do this in the roasting tin to save washing up — and add to the egg mix.
  6. 6. Pour your frittata mix into a large jug (I do this so it’s easy to pour into the moulds) and pour into your prepared muffin cases. Cook for 20 minutes.