Butternut Squash, Chorizo and Feta Frittata
found in Mains - Vegetarian
6 SPs | Vegetarian | Nut Free |
|
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
- 450g butternut squash, cut into 2cm cubes
- 6 sprays calorie controlled cooking spray
- 1 red onion, finely sliced
- 1 yellow pepper, deseeded and chopped
- 125g chorizo, roughly chopped
- 2 garlic cloves, finely sliced
- 1 bunch(es) rosemary
- 6 eggs
- 50ml semi-skimmed milk
- 75g feta cheese, crumbled
- 100g green salad, to serve
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.