Roasted Butternut Squash Frittata with Feta and Spinach

Name: Roasted Butternut Squash Frittata with Feta and Spinach
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: British
Ingredients: 40 g Clover Lighter; 400 g Butternut squash; 1 Small red onion. cut into thin wedges; 0.25 tsp. Smoked paprika; 100 g Baby leaf spinach; 30 g Feta cheese; 4 Large eggs; to taste Salt and freshly ground black pepper

Over a year ago 11,131 views

Prep: 15 mins

Cook: 45 mins

Serves: 4

British Main Course

Ingredients

40 g Clover Lighter
400 g Butternut squash
1 Small red onion. cut into thin wedges
0.25 tsp. Smoked paprika
100 g Baby leaf spinach
30 g Feta cheese
4 Large eggs
to taste Salt and freshly ground black pepper

Accompaniment

Method

1
1. Pre-heat the oven to 180 C, fan 170 C, gas mark 4. Peel the butternut squash, discard the seeds and cut into 2.5cm dice. Add half of the Clover Lighter to a large baking tray and place in the oven for 3 mins to melt. Then add the diced butternut, red onion, smoked paprika and season with salt and ground black pepper. Roast for 25 minutes, turning occasionally. Leave to cool slightly. Leave the oven on.

2. Heat the remaining Clover Lighter in a non-stick frying pan measuring 21cm on the base and 6cm deep. Add the baby leaf spinach to the pan and heat until wilted down, for about 1 minute. Add the roasted butternut and onions – mix everything lightly. Whisk the eggs with seasoning and pour over the vegetables. Crumble over the feta. Cook the frittata over a medium heat for 5 minutes and place in the oven for 15 minutes. Remove from the oven and rest for 5 minutes before serving in wedges with dressed salad leaves.