I often have ½ a butternut squash leftover from making a tagine or salad, so decided to try and make use of it in a frittata. Frittatas are one of my go to lunches when I have vegetables that are slightly past their best and need using up!
I love the combination of sweet butternut squash and tart feta, and it works just as well in this frittata dish as it does in a warm salad.
2-3 tablespoons of extra virgin olive oil
1 large white onion
½ a butternut squash
200g feta
6 large eggs
2 tablespoons of milk
Seasoning
- Pre-heat the oven to 200°C.
- Cut the butternut squash in half.
- Peel half of the squash and cut into 2cm cubes.
- Spread the squash cubes over the bottom of a baking tray and drizzle over the olive oil. Mix well so that the squash is coated in the oil.
- Place in the hot oven and roast for 20 minutes.
- Remove from the oven and give the pan a good shake. Return to the oven for another 10-20 minutes, until the butternut squash starts to visibly brown.
- Whilst the squash is roasting, finely dice the onion and break up or dice the feta.
- Remove the squash from the oven and set aside.
- Lower the oven heat to 180°C.
- Whisk the eggs, milk and seasoning.
- Heat the oil in a heavy based, ovenproof pan and saute the onion over a low heat until translucent.
- Using the back of a wooden spoon, spread the onion evenly (or as well as you can!) over the bottom of the pan.
- Whisk the eggs again, before pouring the mixture over the onion.
- Scatter over the butternut squash and feta.
- Cook over a higher heat for a couple of minutes and then place in the hot oven for 20 minutes, until golden and risen.
