Sweet Chilli Beetroot Frittata
Perfect to take with you to work for lunch or as a garden snack with friends.
By Healthy Diet
Ingredients
- 250g pack sweet chilli pre-cooked infused beetroot, sliced
- 600g butternut squash
- 1tbs coconut oil
- 8 large eggs
- 100g feta cheese
- 2 spring onions, chopped
- Large handful parsley
- 1 garlic clove, chopped
- Salt and pepper
Method
- Preheat oven to 200°C and prepare a 12-hole muffin tin with cases.
- Peel and cut the butternut squash into 3cm cubes. Roast in the oven with coconut oil for 15-20 minutes, until soft.
- While the squash is roasting, mix the eggs, sprinkled feta, spring onions, chopped parsley, garlic, salt and pepper in a large bowl. Leave the beetroot until last to avoid everything turning pink.
- 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.
- Pour your frittata mix into a large jug (so it’s easy to pour into the moulds) and pour into your prepared muffin cases. Cook for 20 minutes.
About Healthy Diet
Healthy Diet provides clear and sensible advice from the very best health professionals to make healthy eating easy and affordable for all the family.
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