Butternut and feta egg cups
Soft, savoury egg cups packed with butternut and feta. Ideal for lunches, or a post-workout snack.
Ingredients
- 500 g butternut
- 5 ml 1 tsp olive oil
- Salt and freshly ground black pepper
- 6 large eggs
- 80 ml full cream plain yoghurt
- 10 ml 2 tsp finely chopped parsley
- 5 ml 1 tsp dried rosemary
- 5 ml 1 tsp onion powder
- 2.5 ml ½ tsp paprika
- 100 g plain feta
- Extra parsley for garnishing optional
Instructions
- Preheat the oven to 200ºC and line a large tray with baking paper. Cut the butternut into 2 cm cubes. Place in a bowl with the olive oil, and season with salt and pepper. Toss together, then spread out on the tray. Roast for 25-30 minutes or until just tender. Set aside to cool.
- Place the eggs, yoghurt, parsley, rosemary, onion powder and paprika in a bowl. Season with salt and pepper and whisk together to combine. Crumble in the feta and add the butternut. Stir together.
- Reduce the oven temperature to 180ºC and grease a muffin pan well. Divide the egg mixture between the muffin cups.
- Bake for 20 minutes or until cooked through. Leave to stand for 5 minutes before removing from the tin. Sprinkle with extra parsley, if using, and serve.