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Butternut Squash, Chorizo and Feta Frittata
found in Mains - Vegetarian

Serves:    6  

icon  6 SPs    icon Vegetarian    icon Nut Free

CALORIES
 
234
12% RDA

Prep: 10 minutes
Cook: 40 minutes

Difficulty:     
Moderate

This veg-filled frittata makes a healthier alternative to a pastry case quiche and any leftovers will taste great cold the next day.

Ingredients  scales
Directions

1
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Bring a large pan of water to a boil and cook the squash for 3-5 minutes until tender.
2
Meanwhile, mist a large nonstick frying pan with cooking spray and cook the onion and pepper over a medium heat for 2-3 minutes until tender. Add the chorizo and cook for 3-4 minutes until the oil has been released and the edges are starting to crisp. Add the garlic and rosemary and cook for a further 1 minute.
3
Transfer the chorizo mixture to a rectangular baking dish, spread evenly over the base, then scatter over the roasted squash. In a jug, whisk together the eggs and milk and season well. Pour the mixture over the veg and scatter over the crumbled feta.
4
Bake for 30 minutes, or until the frittata is set and golden. Remove from the oven and let stand for 10 minutes before cutting and serving with the salad.



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