Mini Feta and Squash Frittata Bites
These bite-sized Italian omelettes, packed with butternut squash, peas, and feta, are baked in muffin tins and perfect for picnics or snacks.
- Prep20 min
- Cook25 min
- Total45 min
- DifficultyEasy
- Servings8
These mini frittatas are a delightful twist on the classic Italian omelette, combining the sweetness of butternut squash with the saltiness of feta and the pop of green peas. They're incredibly easy to make and bake up fluffy and golden, making them a fantastic addition to any picnic basket or lunchbox.
Perfect for beginners, this recipe requires minimal prep and uses simple ingredients. The individual portions are not only cute but also practical, as they can be made ahead and chilled, ready to grab and go whenever hunger strikes.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F (350°F fan, gas 6). Place the butternut squash in a bowl, cover with cling film, and microwave on high for 5-7 minutes until tender. Meanwhile, line 8 holes of a muffin tin with squares of baking parchment, leaving some overhang at the top because the frittatas will rise.
- Divide the squash, peas, and feta among the lined muffin holes; they should be quite full. Beat the eggs in a jug with a little salt and pepper, then pour over the filling in each hole.
- Place the tin in the center of the oven and bake for 20 minutes. Allow to cool for about 15 minutes before packing into a cooler bag for transport, or chill for up to 24 hours.
💡 Tips
- If you don't have a microwave, steam or boil the squash for about 10 minutes until tender.
- Use a fork to check if the squash is tender before assembling.
- These frittatas can be served warm or cold.
Inspired by a recipe from BBC Good Food