Squash, Pea & Feta Frittatinis Recipe
Introduction
These squash, pea, and feta frittatinis are a delightful, easy-to-make snack or light meal that’s perfect for any time of day. Packed with vibrant flavors and wholesome ingredients, they come together quickly and travel well for lunches on the go.
Ingredients
- 250g butternut squash, peeled, deseeded, and chopped into small pieces
- 25g frozen peas
- 100g feta, crumbled
- 4 large eggs
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Place the chopped butternut squash in a microwave-safe bowl, cover with cling film, and cook on high for 5 to 7 minutes until tender.
- Step 2: Line 8 holes of a muffin tin with squares of baking parchment, allowing a little overhang at the top to accommodate puffing during baking.
- Step 3: Divide the cooked squash, frozen peas, and crumbled feta evenly among the lined muffin holes, filling them quite full.
- Step 4: Beat the eggs in a jug with some salt and pepper to season. Pour the egg mixture evenly into each muffin hole over the vegetables and feta.
- Step 5: Place the muffin tin in the center of the oven and bake for 20 minutes, until the frittatinis are puffed and set.
- Step 6: Remove from the oven and allow to cool for about 15 minutes before serving or packing into a cooler bag for transport. They can also be chilled for up to 24 hours.
Tips & Variations
- Swap the frozen peas for fresh or add herbs like thyme or parsley for extra flavor.
- Use muffin liners instead of baking parchment for easier removal and cleaning.
- For a richer taste, add a splash of cream or milk to the beaten eggs before pouring.
Storage
Store leftover frittatinis in an airtight container in the refrigerator for up to 24 hours. Reheat gently in the microwave or oven until warmed through. These also freeze well; thaw them overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of squash?
Yes, butternut squash works best due to its sweetness and texture, but you can substitute with other varieties like kabocha or delicata squash.
Can I make these frittatinis ahead of time?
Absolutely! They can be made up to 24 hours in advance and stored in the refrigerator, making them convenient for meal prep or packed lunches.
Print
Squash, Pea & Feta Frittatinis Recipe
- Total Time: 37 minutes
- Yield: 8 mini frittatinis 1x
- Diet: Vegetarian
Description
These Squash, Pea & Feta Frittatinis are delightful mini baked egg muffins combining the sweetness of butternut squash, the freshness of peas, and the tangy creaminess of crumbled feta. Perfect for breakfast, brunch, or a healthy snack, they are easy to prepare, cook quickly in the oven, and can be enjoyed warm or chilled on the go.
Ingredients
Vegetables
- 250g butternut squash, peeled, deseeded and chopped into small pieces
- 25g frozen peas
Dairy
- 100g feta, crumbled
Eggs
- 4 large eggs
Other
- Seasoning (salt and pepper) to taste
- Baking parchment for lining muffin tin
Instructions
- Prepare the butternut squash: Peel, deseed, and chop the butternut squash into small pieces. Place the pieces in a microwave-safe bowl, cover with cling film, and microwave on High for 5-7 minutes until tender.
- Preheat the oven and prepare the muffin tin: While the squash cooks, preheat your oven to 200°C (180°C fan)/Gas mark 6. Line 8 holes of a muffin tin with squares of baking parchment, allowing a little overhang at the top to accommodate the puffing of the frittatinis.
- Assemble the frittatinis: Evenly divide the cooked butternut squash, frozen peas, and crumbled feta among the lined muffin holes. They should be quite full to get a good mix in each frittatini.
- Beat the eggs and season: In a jug, beat the 4 large eggs with salt and pepper to taste. Pour the seasoned eggs evenly into each muffin hole over the filling.
- Bake the frittatinis: Place the muffin tin in the center of the preheated oven and bake for 20 minutes until the eggs are set and the tops are lightly golden.
- Cool and serve: Allow the frittatinis to cool in the tin for about 15 minutes before removing. They can be packed into a cooler bag for transport or chilled for up to 24 hours before serving.
Notes
- You can substitute frozen peas with fresh peas if available; just blanch them briefly before assembling.
- For extra flavor, add herbs like thyme or parsley to the egg mixture.
- Make sure to line the muffin tin with baking parchment to prevent sticking and make removal easier.
- These frittatinis keep well refrigerated and can be eaten cold or gently reheated in the oven or microwave.
- This recipe makes 8 mini frittatinis, ideal for portion-controlled snacks or meals.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Keywords: frittatinis, butternut squash, feta, peas, breakfast, vegetarian, baked eggs, healthy snack, brunch
