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Squash & feta frittata muffins (lunchbox batch)

Squash & feta frittata muffins (lunchbox batch)

Baked frittata muffins with roast squash, feta and spinach; grab-two lunches all week.

Total time
45 min
Serves
6
Difficulty
Easy
Protein / serving
17g

Ingredients

Servings 6

Method

  1. Step 1

    Roast the oiled squash at 200C fan for 20 minutes.

  2. Step 2

    Whisk eggs, milk, paprika and pepper; fold in everything.

  3. Step 3

    Divide between 12 oiled muffin holes.

  4. Step 4

    Bake at 170C fan for 18 to 20 minutes. Fridge for 4 days.

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Nutrition per serving

Approximate values per serving
Calories250 kcal
Protein17g
Carbohydrates8g
– of which sugars4g
Fibre2g
Fat17g
– of which saturates6g
– of which omega-30.3g
Calcium220mg
Iron2mg
Salt0.8g
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