Roast butternut and feta frittata

About the recipe

Enjoy a satisfying, protein-packed meal with this roast butternut and feta frittata, combining sweet roasted squash, leafy greens and tangy feta in a simple baked egg dish. It's an easy, versatile recipe that's perfect for lunch, dinner or a make-ahead meal to enjoy cold.

You can easily adapt this recipe to suit your taste by swapping the butternut squash for sweet potato or courgette, or using spinach or chard in place of the cavolo nero or kale. It's also a great way to use up any leftover roasted vegetables you have in the fridge.

This nourishing frittata is rich in protein and calcium thanks to the eggs and feta, while the cavolo nero and butternut squash add fibre, vitamins and minerals. Served with a fresh salad, it's a well-rounded meal that's easy to prepare ahead and enjoy warm or cold.

Ingredients

For this recipe, you will need:

• 8 large eggs
• 1/2 small roasted butternut squash
• 2 handfuls cavolo nero or kale
• 1 red onion
• 1/2 pack feta (100g)
• Dash of milk or water
• Olive oil
• Salt and pepper

Method

1. Pre-heat the oven to 200°C (180°C fan).
2. Finely slice the red onion and chop the cavolo nero/kale.
3. Heat some oil in a medium, deep sided frying pan that can go in the oven. Gently fry the red onion and cavolo nero/kale until softened.
4. In a jug or bowl, whisk the eggs with the milk/water, season with salt and pepper and mix well.
5. Add the cooked butternut squash to the eggs, along with the cooked veg and feta.
6. Use some kitchen paper to wipe out the pan, add a little more oil. Once the oil is hot, add the egg mixture. Cook for 2 minutes, then transfer to the oven.
7. After 20-25 minutes, check the frittata is just cooked through by pressing gently in the middle. It should feel springy and a skewer should come out clean.
8. Remove from the oven (rememberto use oven gloves!) and leave to cool for 5 minutes.
9. Cut the frittata into thick wedges and serve with a salad of your choice.