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MEAL MATHS – ROAST SQUASH & CHARGRILLED PEPPER FRITTATA
Quick and easy recipe with just four ingredients
Ready in 45 minutes | Serves 4
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- Preheat the oven to 200°C, gas mark 7 and line a baking tray with parchment.
- Drain the sunflower oil from the peppers into a bowl. Spread the butternut squash over the tray, drizzle with a little of the oil and season well. Roast for 20-25 minutes, until tender and lightly charred. Cool slightly. Cut the peppers into bitesized pieces and set aside.
- Whisk the eggs and crème fraîche in a large bowl with ½ tsp freshly ground black pepper and a pinch of salt. Mix in the vegetables.
- Warm 1 tbsp reserved oil in an ovenproof frying pan over a medium heat. Add the frittata mix and cook without stirring for 4-5 minutes, then transfer to the oven for 15 minutes, or until just set in the centre. Allow to cool slightly, then invert onto a plate and cut into wedges.
Delicious with a dressed salad, if liked
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Cooks' Ingredients Chargrilled Peppers in Sunflower Oildrained 170g
drained 170gItem price
£3.50Price per unit
£2.06/100gProducts loaded