Name: Spinach and squash frittata
Prep time: 10 min
Cook time: 10 min
Yield: 4
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

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

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.
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.