- Butternut Squash Frittata.jpg (95.39 KiB) Viewed 14 times
Takes: 1 hour 10 minutes (plus cooling time)
Serves: 4
No nutritional information available.
Ingredients
- 200g butternut squash, peeled, deseeded and cut into 2cm cube
- 1 courgette, sliced into thick rounds
- 1 red onion, cut into wedges
- 1 small aubergine, sliced into thick rounds
- Salt and freshly ground black pepper
- 3 tbsp olive oil
- 125g baby spinach
- 6 eggs
- 150ml double cream
- 1 tbsp wholegrain mustard
- 80g ricotta
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Put the butternut squash, courgette, onion and aubergine in a large roasting dish. Season with salt and pepper and drizzle over 2 tbsp of the oil. Roast for 25 minutes until slightly charred and tender. Set aside to cool completely.
2. Meanwhile, heat the remaining olive oil in a frying pan. Add the spinach and cook, stirring, for 1 minute until wilted, adding a splash of water if needed. Set aside to cool completely.
3. Once the vegetables have cooled. Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Line a medium sized baking dish with baking paper. In a bowl, whisk together the eggs, cream and mustard. Season and set aside.
4. Place the roasted vegetables and the spinach in the bottom of the prepared baking dish. Pour the egg mix over the vegetables, then crumble over the ricotta. Bake for 20 minutes until golden and just set. Serve immediately, or cooled.
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