Foodie Friday: Butternut Squash & Feta Frittata

Fritatta(Serves 4)

225g butternut squash, peeled and cubed
225g sweet potato, peeled and cubed
6 medium eggs, beaten
2 cloves garlic, finely chopped
2 red chillies, deseeded and thinly sliced
100g Greek feta, crumbled
20g Italian hard cheese, finely grated
50ml low-fat crème fraîche
1 tbsp olive oil
6-10 fresh sage leaves
Sweet herb salad leaves, to serve
1/2 stonebaked ciabatta, baked and sliced, to serve

1. Preheat the oven to 180C, fan 160C, gas 4. Put the butternut squash and sweet potato in a bowl with a little water and cover loosely with clingfilm. Cook in the microwave for 5 minutes on high. Drain and tip into a large bowl. Add the eggs, garlic, chillies, feta, hard cheese and crème fraîche. Season with freshly ground black pepper and mix gently until everything is combined.
2. Heat the oil in a 20cm ovenproof frying pan and pour in the frittata mixture. Top with the sage leaves and cook over a medium-low heat for 10 minutes. Transfer to the oven and cook for a further 20 minutes.
3. Remove from the oven, slice into wedges and serve with the sweet herb salad and slices of ciabatta.

Top tip: Make a dressing for the herb salad: whisk together 3 tbsp olive oil, 1 tbsp vinegar and 1 tsp Dijon mustard.


1 Response to “Foodie Friday: Butternut Squash & Feta Frittata”

  1. 1 The Other Watson February 13, 2015 at 3:40 pm

    This looks amazing! I’ve been meaning to have a go at making a frittata for ages (I seriously don’t know how I have never made one when I eat eggs almost daily) and this looks like a pretty good place to start! :)

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