Preheat oven to 350 degrees F (180 degrees C). Lightly grease a muffin tin.
Olive Oil (1 Tbsp)
in a large frying pan and fry the
until glassy. Add the
Butternut Squash (1 cup)
Red Chili Peppers (1 cup)
and fry over medium heat until the butternut is tender, about 10 minutes, stirring often.
In a mixing bowl beat the
with a whisk, then add the butternut, red pepper,
Feta Cheese (1/2 cup)
Salt (to taste)
Ground Black Pepper (to taste)
and stir in.
Pull the leaves off the
Fresh Basil (1 handful)
stalks, if they’re small throw them into the egg mixture as is, if they’re large leaves, roughly chop them up and then add them to the egg mixture.
Spoon the mixture into a muffin tin. You can make mini muffins or regular muffins.
Bake in the middle of the oven for 12 minutes until the egg is cooked through and a tester stick comes out clean.