BUTTERNUT SQUASH , FETA AND SAGE FRITTATA

Serves. 4

INGREDIENTS:

300g butternut squash, peeled and cut into 1cm cubes 

1 sprig of rosemary

2 cloves of garlic, left whole

2 tbsp olive oil

1 small red onion, peeled and very thinly sliced 

1 tbsp fresh sage, chopped

125g feta 

5 large eggs, beaten and liberally seasoned  

Sea salt and freshly ground black pepper 

METHOD:

Pre-head the oven to 180oC

Place the prepped butternut squash in a roasting tin with one tablespoon of olive oil, rosemary and sage. Season well with sea salt and freshly ground black pepper. Roast in the oven for 20-25 minutes until cooked.

Place a deep-frying pan over a medium heat and add the remaining one tablespoon of olive oil. Stir in the red onion, cook for one minute and then add the roasted butternut squash (discard the rosemary and garlic). Cook and toss for a couple of minutes, then add the chopped fresh sage, toss again.

Whisk the eggs and pour into the pan with the vegetables, swirl it around to fully cover the base of the pan. Break the feta into chunks and scatter over the egg. 

Place in the pre-heated oven for 10 minutes.

Serve warm or cold with a lovely peppery rocket salad and / or a drizzle of basil pesto.

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