Created by ImPat on April 9, 2018
Step 1: Heat oven to 200C/180C fan forced.
Step 2: Put butternut pumpkin in a bowl, cover with cling film and cook in the microwave on high for 5 to 7 minutes or until tender.
Step 3: Meanwhile line eight holes of a muffin tine with squares of baking paper - allow a little overhang at the top as the frittatinis will puff up.
Step 4: Divide the pumpkin, peas and fetta between the lined muffin holes - they should be quite full.
Step 5: Beat the eggs in a jug with some seasoning, then pour into the muffin holes.
Step 6: Put the tin in the centre of the oven and bake for 20 minutes and then leave to cool for about 15 minutes before packing into a cooler bag for transporting or chill for up to 24 hours.