Beetroot frittata muffins

These beetroot frittata muffins are an awesome savoury dish to enjoy on the weekend when you want to treat yourself a little.

Beetroot frittata muffins

Ingredients:

• 250g (9oz) pack of sweet chilli pre-cooked infused beetroot, diced
• 600g (1lb 4oz) butternut squash
• 1 tbsp coconut oil
• 8 large free-range eggs
• 100g (3½oz) feta cheese, crumbled
• 2 spring onions, chopped
• large handful parsley
• 1 garlic clove, chopped
• salt and pepper

Method:

1. Preheat the oven to 200°C/Gas Mark 6 and prepare a 12-hole muffin tin with cases.
2. Peel and cut the butternut squash into 3cm (1¼in) cubes.
3. Roast in the oven with coconut oil for 15-20 minutes, until soft.
4. While the squash is roasting, mix the eggs, 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. 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. Bake for 20 minutes.