A deliciously layered, oven-baked delight. This frittata is a beautiful blend of earthy squash, tangy goat cheese, and nutritious greens, all held together by fluffy, well-seasoned eggs. Perfect for a satisfying breakfast, brunch, or light dinner.
Ingredients
Makes 6
Eggs 10
Butternut Squash 4 cups, cubed
Leek 1 average
Rocket 2 cups
Goats Cheese 60g or 2.1oz
Olive Oil 1 tsp
Black Pepper 2 twists
Salt pinch
Allergens: Eggs, Lactose
Method
Start by preheating your oven to 190C. Then begin by cubing the squash. Toss the cubed squash with olive oil, season, and roast for about 35-40 minutes until cooked. Once done, reduce the oven temperature to 170C.
Meanwhile, crack the eggs into a large bowl, season with salt and pepper, and whisk together.
Lightly spray the bottom of a 10-inch frying pan with 0 Cal spray. Add the sliced leeks and sauté over low heat for about 10 minutes until they soften.
Stir in the rocket, cooking until slightly wilted.
Now, introduce the roasted squash cubes and sliced goat cheese to the pan.
Pour the whisked eggs over the ingredients in the pan, letting it cook on the stovetop over low heat for about 4 minutes.
Transfer the pan to the preheated oven and bake for 20 minutes, or until the frittata is set and lightly browned on top.
Allow the frittata to cool a bit before dividing into six servings. Serve warm and savour the hearty blend of flavours!
Nutritional Information
Per Serving
KCAL: 221.1 | PRO: 16.8g | CARB: 8.2g | FAT: 13.3g | FIBRE: 2.2g