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.

These beetroot frittata muffins are an awesome savoury dish to enjoy on the weekend when you want to treat yourself a little.
We absolutely love these muffins. They were developed by Olivia Cooney for Love Beetroot and we cannot get enough!

Beetroot frittata muffins

Makes 12 

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.

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