Butternut Squash and Courgette Mini Frittatas

Little egg frittatas packed with roasted butternut squash, courgette, and sage butter - perfect for using the residual heat after a pizza session. The squash roasts first, then everything gets mixed with eggs and baked in a muffin tin. They are brilliant warm from the oven, but they also travel well and taste just as good cold the next day in a lunchbox.

Ingredients

• 1 butternut squash, peeled and diced into small cubes
• 1 courgette, diced into small cubes
• 20g fresh sage, finely chopped
• 50g butter
• 5 eggs
• 50ml milk
• Salt and pepper
• Extra butter for greasing

Method

1. Let your pizza oven cool to a moderate heat - after a pizza session, shift the flames to the back and let it cool naturally without adding wood.
2. Place the diced butternut squash in an ovenproof dish and roast for 30 minutes until tender.
3. Add the butter and chopped sage to the squash, stirring until the butter melts and coats everything. Add the diced courgette and roast for another 5 minutes.
4. While the vegetables roast, whisk the eggs and milk together. Season with salt and pepper.
5. Butter a muffin tin thoroughly. Spoon a tablespoon of the roasted vegetable mixture into each cavity.
6. Pour the egg mixture over the vegetables, filling each cavity about three-quarters full.
7. Bake for about 20 minutes until set and golden on top. Let them cool briefly before turning out.