1. Home
  2. All recipes
  3. Spinach and squash frittata

Spinach and squash frittata

Spinach and squash frittata
  • Serves: 4
  • Prep: 10mins
  • Cook: 10mins

A deliciously different frittata recipe with spinach and squash. A tasty treat.

Ingredients

  • 1 tbsp olive oil
  • 350g/12oz diced butternut squash
  • 1 red onion, sliced
  • 1 clove garlic, crushed
  • 1/2-1 tsp dried chilli flakes
  • 1 (235g) bag young spinach leaves, washed
  • 6 large British Lion eggs
  • 50g/2oz low fat cheddar-style cheese

Method

  1. Heat the oil in a non-stick frying pan add the squash and onion and sauté for 4 mins or untl pale golden. Cover the pan with a baking tray and continue to cook over a low heat for 5 mins until the squash is tender. Stir in the garlic, chilli; add half the spinach and cover again. Cook for 1 min until the leaves have wilted. Add remaining spinach in same way. Uncover and season to taste.
  2. Beat the eggs until smooth then add to the pan. Cook over a low heat for about a minute until the eggs are beginning to set. Then shake the pan to level the surface and cook for a further 4mins. Scatter over the cheese and pop under a hot grill for a further 2mins or until the top is set and pale golden. Serve in wedges.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
245 11.3g 18.5g 14.5g 9.4g 0.7g

Click on the stars to rate this recipe:

3.4 / 5 rating (51 votes)

You might also like

Three Tiered Welsh Omelette

Three tiered Welsh omelette

Cook up this delicious Welsh recipe combining tangy Caerphilly cheese, hearty potatoes and juicy tomatoes. Savour three layers of...

Low-fat tortilla

Low-fat tortilla

Not only is this tortilla recipe low in calories, it's also a great way to use up leftover vegetables...