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

Scale

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