ON-THE-GO SWEET CHILLI BEETROOT FRITTATA
Serves: 12
If you’re looking for some quick and simple ways to eat with the beet, try these delicious recipes from fitness trainer Olivia Cooney
Ingredients:
250g pack sweet chilli pre-cooked infused beetroot, diced 600g butternut squash 1tbsp coconut oil 8 large free-range eggs 100g feta cheese 2 spring onions, chopped large handful parsley 1 garlic clove, chopped salt and peppermethod:
- Preheat oven to 200C/400F/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 minutes, until soft.
- 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.
- 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.
- Pour your frittata mix into a large jug and pour into your prepared muffin cases. Cook for 20 minutes.
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