Squash, pea & feta frittatinis

Makes 8 Prep 20 mins plus cooling Cook 25 mins 25p per frittatini 83 kcals, 5g fat, 5g sat. fat, 1g sugar

250g butternut squash, peeled, deseeded

and chopped into small pieces 25g frozen peas 100g feta, crumbled 4 large eggs

1 Heat oven to 200C/180C fan/gas 6. Put the peeled and chopped butternut squash in a bowl, cover with cling film and cook in the microwave on High for about 5-7 mins until it becomes tender. Meanwhile, line 8 holes of a muffin tin with some squares of baking parchment – allow a little overhang at the top as the frittatinis will puff up.

2 Divide the cooked squash, frozen peas and crumbled feta between the lined muffin holes – they should be quite full. Beat the eggs in a jug with some seasoning, then pour into the muffin holes. Put the tin in the centre of the oven and bake for 20 mins. Leave to cool for about 15 mins before packing into a cooler bag, or keep chilled for up to 24 hrs.