Butternut squash and feta frittata
This tasty little vegetarian number makes a fairly regular appearance on our week night dinner menus. It’s a really quick and easy one pan wonder. It’s not limited to dinner time either, this is a great dish for brunch or lunch too. And it’s not just for veggies, there’s plenty of flavour here so you won’t feel like you’re missing the meat.
If I’m really pressed for time I use prepared butternut squash ‘noodles’ but otherwise just plain old grated squash seems to work well. I like to serve this with a simple side salad and perhaps a hunk of crusty fresh bread if you’re feeling especially ravenous.
serves 2 greedy people
250g squash (grated or spiralized)
handful of spinach
4 eggs (2 separated)
splash of milk or cream
1/2 tsp chipoltle powder
salt and pepper
100g feta (I like the stuff that’s marinated in chili oil)
oil for frying
Thinly slice the shallots and gently fry them in a medium frying pan over a moderate to low heat. Add the squash and continue to cook until it starts to become tender and the shallots are just starting to brown.
Separate two of the eggs and put the whites into a large mixing bowl. Whip them until they hold a soft peak.
Lightly beat together the yolks with the remaining two eggs and a splash of milk or cream. Season this with salt and pepper and the chipotle powder and then gently fold the whipped egg whites into this.
Add the spinach to the frying pan and cook it very briefly before pouring over the egg mix. Keep the heat low and sprinkle over the thyme and feta. Pre-heat your grill and once the fritatta is partially set and cooked underneath so that it is nicely brown put the pan under the grill to finish cooking and allow the top to brown.
Serve immediately with a crisp side salad.