Sweet Chilli Beetroot Frittata

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.