- Cook Time: 28 mins
- Serving: 12, as a snack or canapé Persons
Nutrition facts (per portion)
- Calories: 96
- Carbohydrate Content: 6g
- Fat Content: 5g
- Fiber Content: 1g
- Protein Content: 6g
- Saturated Fat Content: 2g
- Sodium Content: 0.2g
- Sugar Content: 3g
Mini butternut squash frittatas Recipe
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.
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
Instructions
- 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.