Butternut Squash Mini Frittata Bites with Cinnamon and Rosemary

Preheat your oven to 200°C (400°F). Peel the butternut squash, halve it lengthways, and cut into small 1cm cubes. Spread the cubes on a baking sheet, drizzle with 1.5 tbsp olive oil and ¼ tsp salt, and toss to coat evenly. Roast for 18-20 minutes, until the edges are caramelized and a knife slides through with no resistance. Remove and let cool slightly.

In a large mixing bowl, crack 6 eggs and pour in ½ cup whole milk. Add 2 tbsp softened butter, ¼ tsp cinnamon, and 1.5 tsp finely chopped fresh rosemary. Whisk vigorously until the mixture is smooth and slightly frothy, about 30 seconds. Fold in the roasted butternut squash cubes gently, keeping them intact.

Generously grease 8 cups of a standard muffin tin with the additional 1 tbsp butter, using your fingers or a paper towel to coat every surface. This ensures the frittata bites release cleanly after baking.

Divide the egg and squash mixture evenly among the 8 prepared muffin cups, filling each about ¾ full. Place the muffin tin on the middle rack of your oven preheated to 175°C (350°F). Bake for 16-18 minutes, until the tops are set and lightly golden at the edges, and a toothpick inserted into the centre comes out clean with no liquid egg.

Remove from the oven and allow the bites to cool in the tin for 5 minutes. Run a thin silicone spatula or butter knife around each bite to loosen, then lift out. Serve warm, or let cool completely on a wire rack before storing in an airtight container in the fridge for up to 3 days.