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Roasted squash, tomato & goat’s cheese omelette
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125g peeled butternut squash, cut into 1cm cubes
1 tsp olive oil
3 thyme sprigs, leaves picked
8 cherry tomatoes
2 British Blacktail Eggs (any size)
15g Essential English Goat’s Cheese, sliced or crumbled
25g wild rocket
Lemon wedges, to serve
1. Preheat the oven to 220°C, gas mark 7. Toss the squash with ½ tsp oil and the thyme leaves and roast for 10 minutes. Add the tomatoes, stir everything together, season and roast for another 10 minutes, or until the squash is tender.
2. Five minutes before the squash and tomatoes are ready, heat a nonstick frying pan with the remaining oil over a medium heat. Lightly beat together the eggs and add to the pan, swirling the mixture so any runny egg tips to the edges.
3. Cook for about 2 minutes, or until just set, then arrange the goat’s cheese over one side of the omelette. Tip the roasted squash and tomatoes on top, then fold over the omelette to encase the filling. Leave on the heat for a final 30 seconds to warm the cheese, then slide the omelette onto a plate and serve with the rocket leaves and lemon wedges to squeeze over.
Cook’s tip Any cheese would work well here – try Brie, feta or grated Cheddar or mozzarella. A nonstick omelette or frying pan (about 20cm in size) really does make cooking omelettes much easier, and usually means less fat is needed.
Typical values per serving:
vegetarian/3.6µg vitamin D/2 of your 5 a day/gluten free/high in vitamin D
This recipe was first published in February 2022.