FOODLOVER magazine


Sweet Chilli Beetroot Frittatas

These on-the-go Sweet Chilli Beetroot Frittatas are perfect for lunch boxes and for a healthy afternoon snack. beetroot frittata

MAKES 12  

  • 250g pre-cooked beetroot, diced   
  • 600g butternut squash   
  • 1 tbsp coconut oil   
  • 8 large eggs   
  • 100g feta cheese   
  • 2 spring onions, chopped   
  • Large handful parsley   
  • 1 garlic clove, chopped   
  • Salt and pepper   
  1. Preheat oven to 200C/gas 6 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 mins, until soft.   
  2. 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.   
  3. 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.   
  4. Pour your frittata mix into a large jug and pour into your prepared muffin cases. Cook for 20 mins.  

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.