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Recipe for frittata muffins

Roasted Butternut Squash, Roasted Red Pepper, Avocado & Spinach Frittata Muffins

These are little bundles of joy and are perfect for breakfast, lunch, snacks or picnics! You can put whatever you fancy in them really!

The following makes 2 large muffins but to scale up I use 2 eggs and 1 egg yolk per muffin:

4 whole eggs
2 egg yolks (use the whites to make meringues or discard)
1/2 butternut squash, peeled & cubed
1 red pepper cut into thin strips
1/2 avocado cubed
2 handfuls of spinach
salt & pepper
squeeze of lemon juice
1 tablespoon of extra virgin olive oil
2 tablespoons of coconut oil

You will also need a muffin tray & paper cases & a baking sheet 

Preheat your oven to 200 degrees C

1.) Put the whole eggs and yolks into a bowl and whip until nicely amalgamated. Strain through a fine sieve and season with pink salt & a grind or two of black pepper. Put to one side whilst you prepare the filling:

2.) Heat a baking tray in the oven with a small amount of coconut oil on it. When hot, tip on your butternut squash cubes and stir to coat in the oil. Roast in the oven for about 40 minutes - keep checking and stirring them (I do this every 8 minutes or so), to prevent them sticking or drying out on the edges. You want them nicely caramelised on the outside and squishy in the middle. About 15 minutes before they are cooked, add in your strips of red pepper. Again, be careful to keep an eye on these as the skins can burn very easily. You want to cook them until they are soft and melting, but not crispy or dry. Or course you can make more of this and use the rest in salads etc. Once cooked, tip into a bowl to wait for the other ingredients.

3.) Heat a pan on the stove until very hot and then pour in the spoonful of olive oil. Take the pan immediately off the heat and quickly flutter in your spinach. Stir quickly until it begins to wilt but not so much that it all disappears into a puree - you want to still see the leaves keep their beautiful vibrant green. Tip out of the pan and add to the bowl of pepper and squash.

4.) Add your cubes of avocado to the squash, pepper & spinach and season with a squeeze of lemon juice.

5.) Pour the egg mixture halfway in your muffin cases and spoon in equal amounts of the filling. Mix with a teaspoon to ensure the filling gets coated in the egg mixture - this is so that when you eat your muffin all the filling isn’t clumped together in the middle! Pour the remainder of the egg mixture over each one - being careful not to let it spill over the paper case or it will be a nightmare to clean off the muffin tray later on!

6.) Carefully place your muffin tray in the centre of the oven and bake for about 17-20 minutes or until they are completely cooked through. They will soufflé up and look simply wonderful - however this only lasts about 10 seconds before they settle back down and be a muffin! They will also smell divine!

7.) Allow to cool and eat! You can keep them in the fridge and eat them later too!