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ON-THE-GO SWEET CHILLI BEETROOT FRITTATA

Serves: 12

Cost Cutting

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 pepper

method:

  • 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.
Print Recipe www.lovebeetroot.co.uk

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