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Butternut Squash & Courgette Mini Frittatas

by Marco Biasetti
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prep time 10 mins
cooks in 50 mins
serves 4
skill level Easy

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.

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Ingredients

1 butternut squash peeled and chopped into small cubes

1 courgette sliced into small cubes

20g sage finely chopped

50g butter

5 eggs

50ml milk

salt and pepper

Instructions

1

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.

2

Add your butternut squash to an ovenproof dish and roast for 30 minutes.

3

Then add a knob of butter and your sage, and mix around until all melted and coated.

4

Add your chopped courgette and roast for another 5 minutes.

5

While your veg is roasting, take a muffin tin and coat the muffin holes with butter.

6

Take out your veg and put a tablespoon in the bottom of every muffin hole. Then pour over your egg mixture.

7

Place the muffin tray in the oven for 10 minutes, turn once and then cook again for 10 minutes.

8

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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