Roasted Squash & Pepper Frittata Bites
Vegetarian canapes that you can make in advance and that are suitable for weaning? Yes please! These are really easy to put together, and you can easily adapt them with other vegetables if you like. Of course, you don't need to serve these in tiny bites either- one giant slab of frittata makes an excellent lunch with a little salad- or you can do bites for baby and a larger piece for adults!
Makes: 30-40 bites
Prep: 15 Mins
Cooking Time: 55 Mins
Ready In: 1hr 10
- 250g Butternut Squash (peeled weight)
- 1 Red Pepper
- Olive Oil (drizzle)
- Butter (just for greasing)
- 6 Eggs
- 2 tbsp Double Cream
- 2 Spring Onions
- 1-2 Cloves Garlic
- 1/2 tsp Dried Sage
- 50g Cheddar, grated
- Black Pepper- to taste
- Preheat the oven to 200C/ 180 C Fan/ Gas 6. Slice the peppers into small bite-size pieces. Peel and chop the butternut squash into small bite-size pieces too. Place in a Pyrex dish or baking sheet and drizzle in a little olive oil. Roast for 20-30 minutes until the vegetables are soft.
- Meanwhile, whisk the eggs with the cream and sage. Finely slice or mince the spring onions and crush the garlic and add to the egg mix with plenty of cracked black pepper. Finally add in the cheddar and give a final stir.
- Grease and line a 20x20cm tin with baking parchment. Tip in the roasted vegetables then tip the egg mix over the top. Poke any vegetables down so they are not poking out of the eggs. Put the tin into the oven for 20-25 minutes until golden (if in doubt, cut the centre with a knife to ensure it is cooked through).
- Remove the frittata from the oven and allow to cool slightly. Slice into small squares- you should get 30-40 mini squares.
Method
- Preheat the oven to 200C/ 180 C Fan/ Gas 6. Slice the peppers into small bite-size pieces. Peel and chop the butternut squash into small bite-size pieces too. Place in a Pyrex dish or baking sheet and drizzle in a little olive oil. Roast for 20-30 minutes until the vegetables are soft.
- Meanwhile, whisk the eggs with the cream and sage. Finely slice or mince the spring onions and crush the garlic and add to the egg mix with plenty of cracked black pepper. Finally add in the cheddar and give a final stir.
- Grease and line a 20x20cm tin with baking parchment. Tip in the roasted vegetables then tip the egg mix over the top. Poke any vegetables down so they are not poking out of the eggs. Put the tin into the oven for 20-25 minutes until golden (if in doubt, cut the centre with a knife to ensure it is cooked through).
- Remove the frittata from the oven and allow to cool slightly. Slice into small squares- you should get 30-40 mini squares.
Ingredients
- 250g Butternut Squash (peeled weight)
- 1 Red Pepper
- Olive Oil (drizzle)
- Butter (just for greasing)
- 6 Eggs
- 2 tbsp Double Cream
- 2 Spring Onions
- 1-2 Cloves Garlic
- 1/2 tsp Dried Sage
- 50g Cheddar, grated
- Black Pepper- to taste
Additional Information
These can be made in advance and frozen. Defrost thoroughly and either reheat in the microwave (best if heating just a couple) or reheat in the oven (best if you are heating up quite a few!).
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