Sweet Chilli Beetroot Frittata

Perfect to take with you to work for lunch or as a garden snack with friends.

Healthy Diet

By Healthy Diet

Sweet Chilli Beetroot Frittata

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.