Delicious easy brunch that can be made with any veg you have in your fridge, but we’ve gone with some butternut squash and courgette.
1 butternut squash peeled and chopped into small cubes
1 courgette sliced into small cubes
20g sage finely chopped
salt and pepper
Light your oven, after 10 minutes push the fire to the back of the oven and the wait until the flame dies, without feeding any more wood.
Add your butternut squash to an ovenproof dish and roast for 30 minutes.
Then add a knob of butter and your sage, and mix around until all melted and coated.
Add your chopped courgette and roast for another 5 minutes.
While your veg is roasting, take a muffin tin and coat the muffin holes with butter.
Take out your veg and put a tablespoon in the bottom of every muffin hole. Then pour over your egg mixture.
Place the muffin tray in the oven for 10 minutes, turn once and then cook again for 10 minutes.
Take out of the oven and wait a few minutes for the frittatas to cool before taking them out of the tray and serving.
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