Preheat oven to 355 degrees F (180 degree C). Lightly grease a muffin tin.
Heat the Olive Oil (1 tablespoon) in a large frying pan and fry the Onion (1/2) until glassy. Add the Butternut Squash (1 cup) and Red Chili Pepper (1 cup) and fry over medium heat until the butternut is tender, about 10 minutes, stirring often.
In a mixing bowl beat the Egg (6) with a whisk, then add the butternut, red pepper, Feta Cheese (75 gram) and Salt and 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.