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Squash & feta frittata
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Serves: 4 - 6
2 onions, thinly sliced
1 tbsp olive oil
½ medium butternut squash (approx 500g), deseeded, peeled and coarsely grated
100g self-raising flour
5 British Blacktail Large Free Range Eggs, beaten
¼-½ x 20g pack tarragon, leaves only, roughly chopped
80g feta, crumbled, plus 20g extra to serve
Sriracha, to taste
1. Preheat the oven to 220°C, gas mark 7. Cook the onions in the oil in a 20-22cm ovenproof frying pan over a medium heat for 5-7 minutes.
2. Put the onions in a large mixing bowl with all the remaining ingredients, other than the sriracha. Season and combine. Pour the mixture back into the frying pan off the heat.
3. Put the pan in the oven and cook for 20 minutes, until set. Slice and serve with a crumbling of extra feta and the sriracha, if liked. Also good with a sliced tomato side salad.
Cook’s tip The skin of butternut squash can be eaten. It’s particularly good when roasted, which saves time, and adds fibre and flavour. Just wash the squash thoroughly first, then roast as normal.
Typical values per serving:
For 4; 1 of your 5 a day; high in protein.
This recipe was first published in March 2020.