Mushroom and Butternut Squash Frittata

Mushroom and Butternut Squash Frittata

Ingredients

  • 250g brown closed-cup mushrooms 
  • 2 tbsp olive oil
  • 350g butternut squash, washed, deseeded and cubed 
  • 1/2 tsp dried chilli flakes 
  • 1 garlic clove, crushed 
  • 6 eggs, beaten 
  • 50g mature cheddar cheese 

Method

  1. Heat the oil in a non-stick frying pan, add the squash and sauté for 5 mins. Add 1 tbsp water, cover the pan with a lid or baking sheet and cook for a further 4 mins or until the squash is tender. 
  2. Increase the heat, stir in the mushrooms and sauté for a further 4 mins. Stir in the garlic, chilli, and season to taste. Reduce the heat. 
  3. Beat the eggs then pour into the pan, stir well. Cook for 1 minute, stir again then shake the pan to level the frittata. Reduce the heat, cover and cook for 4 mins until the egg has almost set. Sprinkle over the cheese and pop under a hot grill cook for further 2-3 mins until he top is golden. Serve in wedges with salad.

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