Butternut Squash, Spinach & Goat’s Cheese Frittata
Ingredients
- 1 butternut squash large, about 1kg
- 1 tbsp rapeseed oil
- 6 egg large
- 1 tbsp olive oil
- 150 g baby spinach
- 100 g goat’s cheese
- 2 sprigs fresh thyme
- ground black pepper
- sea salt
Equipment
Chopping board
Chopping knife
Tongs
Roasting tray
Mixing bowl
Whisk
Wooden spoon
20cm ovenproof frying pan
Instructions
- Preheat your oven to 200C/180C fan. Using a knife, peel the skin from the butternut squash. Chop the squash lengthways and scoop out any seeds. Cut into 4cm pieces.
- 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.
- Add the roasted butternut squash and thyme leaves and stir through. Pour in the egg and move the pan around to fill any gaps.
- 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.
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.
Nutrition
Calories: 350kcal