BUTTERNUT SQUASH, WATERCRESS & FETA FRITTATA
A simple frittata, full of colour and flavour.
Equipment
- Saucepan preferably with lid to steam the squash, if you don't have a lid, cover with a sheet of foil when needed.
- Small frying pan about 20cm diameter
- Large sharp knife to chop the squash
- Peeler or you may use a small sharp knife
Ingredients
- 1/2 butternut squash* about 250g, once peeled
- 1 tbsp rapeseed, olive or vegetable oil
- 4 eggs try to use free range/organic eggs if possible for ethical reasons
- 4 tbsp milk or you can use water
- 1 heaped tsp mild/Dijon mustard** optional but does give a lovely flavour
- good handful of watercress or you can use spinach
- 50 g feta cheese diced
Instructions
- Cut the butternut squash in half, scoop out the seeds with a spoon, then peel. Chop into 2 cm chunks then either steam or boil in a little water in a covered pan for 5 - 10 mins until just starting to soften. Once cooked, drain and set aside to cool a little.
- Beat the eggs, milk and Dijon mustard together then season with a little salt and pepper.
- Heat a small frying pan (about 20cm) with the oil then add the squash. Leave to brown then turn over.
- Turn the heat to medium/low, scatter the watercress and feta amongst the squash then pour over the eggs.
- Leave to cook until the edges start to set, then cover. Leave to cook for 10 - 12 mins.
- Meanwhile, preheat your grill. Cover the handle of the pan (unless it is oven friendly) with the foil then pop under the grill. I tend to just heat the oven to its highest setting.
- Once the top is set, it is ready. Cut into wedges and serve. I popped a handful of tomatoes in a pan to char then served these on the side drizzled with balsamic vinegar.
Notes
This will keep for a few days in the refrigerator; it can be eaten hot or cold and perfect as a packed lunch dish
*You can also use sweet potato or even pumpkin.
** If you prefer, swap the mustard for a pinch chilli flakes