Butternut squash frittata cups
These butternut squash frittata cups are not only delicious, but also the perfect addition to any lunchbox! Filled with pieces of roasted butternut, creamy feta and baby spinach, make a batch of these frittata at the start of the week and keep refrigerated for a quick meal on the go.
- ½ butternut squash, peeled and 2cm diced
- Olive oil
- 1tsp dried mixed herbs
- 1 cup baby spinach, roughly chopped
- ¼ red onion, finely diced
- 10 eggs
- ⅓ cup cream
- 100g feta cheese
- Preheat your oven to 190 degrees celsius fan bake. In a mixing bowl, combine the diced butternut, a drizzle of olive oil, dried herbs and seasoning with salt and pepper. Toss to combine, then scatter onto a lined baking tray.
- Place the butternut into the oven and bake for 15-20 minutes or until golden and tender. Once cooked, set aside to cool.
- To assemble the frittata cups, evenly divide the baby spinach amongst a 6-hole lined texas muffin tray. Follow with the cooked butternut and red onion, then set aside.
- In a mixing bowl, whisk together the eggs and cream until smooth. Season with salt and pepper, then pour into the muffin cups.
- Sprinkle the feta cheese over the frittata cups, then place into the oven and bake for 15-20 minutes or until golden and set in the center.
- Leave the frittatas to cool slightly before serving, or leave to cool completely and store in an airtight container in the refrigerator for up to 4 days.