Andrew’s mom made me a Butternut and Feta Quiche once and it was absolutely delicious. Butternut is one of my favorite vegetables. I’ve made mini egg savory muffins before and didn’t enjoy them as much as I enjoy a quiche or frittata. I’ve made frittata on the stovetop and that is also a pretty good way to make them, in a pan on low heat with the lid on. In any case, frittatas are very easy to make and you can have any variety of ingredients.
They can also save you time because they take real quick to make and make for a good snack alternative, to have on hand for a busy week or as part of a meal prep plan. It’s another good way to add protein and veggies into your diet without the hassle of overthinking it.
Ingredients
270g butternut cubed
200g diced bacon
3 large eggs
1/2 cup soy milk ( or any milk of your choice )
Spices to season eggs (garlic salt, thyme, black pepper, paprika )
Directions
Preheat the oven 180º C
It works better if the butternut is cut into small cubes. Boil or steam butternut for about 15 minutes till semi-soft. A fork can still go through them but it’s not mushy.
Drain and set aside. Another alternative is to roast them in the oven or air fryer till cooked.
While this is happening fry up your bacon till cooked. Not too crunchy.
Then in a bowl crack your 3 eggs, add your milk and spices and whisk with a fork.
Take out your baking dish and spray with spray and cook.
Add your butternut to the dish and the bacon. Give it a mix so its all evenly combined.
Next, crumble some feta evenly over the butternut and bacon.
Take your whisked egg and pour it into the dish. It should just cover your filling or be slightly less.
Bake in the oven for 20-25 minutes.
Remove and allow to cool.
Cut, serve, and enjoy!