Preheat oven to 180°C. Lightly grease a muffin tin.

Heat the olive oil in a large frying pan and fry the onions until glassy, add the butternut and red pepper and fry on a medium heat until the butternut is tender. About 10 minutes stirring often.

In a mixing bowl beat the eggs with a whisk, then add the butternut, red pepper, feta cheese and salt & pepper and stir in.

Pull the leaves off the basil 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 (like I did) 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.