Lunchbox recipe for 12, as a snack or canape people, takes only 22 mins; recipe has olive oil, butternut squash, red onion, red chilli, egg, thyme and goat's cheese.
Mini butternut squash frittatas
Course: Lunchbox
Servings
12, as a snack or canapé
servings
Prep time
28 mins
Ingredients
- Red Chilli: 1 red chilli, finely chopped and deseeded, if you like
- Olive Oil: 1 tbsp olive oil, plus extra for greasing
- Red Onion: 1 red onion, ends trimmed, peeled and spiralized into flat noodles
- Egg: 6 large eggs
- Butternut Squash: 1 large butternut squash (about 1.4kg) peeled, ends trimmed, halved widthways and spiralized into thin noodles
- Thyme: 4 sprigs thyme, leaves picked
- Goat'S Cheese: 100g goat's cheese, broken into pieces
Directions
- Heat oven to180C/160Cfan/gas 4. Lightly oil 12 holes of a muffin tin.
- Pull apart any squash spirals that are still stuck together and cut any long spirals of squash in half. Heat the oil in a frying pan over a medium heat then add the spiralized squash and red onion. Cook, stirring occasionally for 3 mins until the vegetables have softened slightly. Stir in the red chilli, fry for a further min then remove from the heat and allow to cool slightly.
- Beat the eggs in a large jug or bowl and season with salt and a generous grind of black pepper. Stir in the butternut squash mixture along with the thyme leaves and goat's cheese.
- Divide the mixture between each muffin tin, making sure each hole gets an equal amount of filling, then bake in the oven for 15-18 mins or until just set. Gently lift the fritattas out of the tin with a palette or cutlery knife.
