Spinach and squash frittata

  • Serves: 4
  • Prep: 10 mins
  • Cook: 10 mins
  • ★ ★ ★ ★ ☆

A deliciously different frittata recipe with spinach and squash. A tasty treat.

Ingredients

  • 1 tbsp olive oil

  • 350g/12oz diced butternut squash

  • 1 red onion, sliced

  • 1 clove garlic, crushed

  • 1/2-1 tsp dried chilli flakes

  • 1 (235g) bag young spinach leaves, washed

  • 6 large British Lion eggs

  • 50g/2oz low fat cheddar-style cheese

Method

  1. Heat the oil in a non-stick frying pan add the squash and onion and sauté for 4 mins or untl pale golden. Cover the pan with a baking tray and continue to cook over a low heat for 5 mins until the squash is tender. Stir in the garlic, chilli; add half the spinach and cover again. Cook for 1 min until the leaves have wilted. Add remaining spinach in same way. Uncover and season to taste.
  2. Beat the eggs until smooth then add to the pan. Cook over a low heat for about a minute until the eggs are beginning to set. Then shake the pan to level the surface and cook for a further 4mins. Scatter over the cheese and pop under a hot grill for a further 2mins or until the top is set and pale golden. Serve in wedges.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
245 11.3g 18.5g 14.5g 9.4g 0.7g

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