Butternut Squash, Spinach & Goat’s Cheese Frittata
Donal's Notes
The ultimate way to use up eggs with a stellar flavour combination that makes this frittata stand out. Ideal for lunch & dinner and particularly handy as a lunch box filler.
Instructions
Place the squash on a roasting tray with the rapeseed oil, salt and pepper. Roast for 20 minutes until tender.
In a bowl, whisk together the eggs, season with black pepper and set aside.
Heat the olive oil in a 20cm ovenproof pan and wilt down the baby spinach.
Crumble over the goat’s cheese and cook on a low heat for 5-6 minutes until the sides are set. Place the pan under a hot grill for 5-6 minutes to set the top of the frittata.
Once the frittata is set, remove from the grill and scatter over some more fresh thyme. Turn out onto a plate or chopping board and allow to cool a little before slicing into wedges.
