Honey Roasted Squash, Kale and Goat's Cheese Frittata

Brought to you by:

OcadoLife

4 serving

Prep time: 45 mins

Cook time:

Serves: 4

We have Italy to thank for frittatas. This dish, which is a bit like a crustless quiche or Spanish-style omelette, makes for an ideal lunch or light dinner, and is great packed for a picnic. This version pairs sweet roasted squash with subtly salty goat's cheese for a moreish result. Keep things simple and serve with a mixed leaf salad on the side, perhaps.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

300g butternut squash or sweet potato, diced into 3cm cubes
2 tbsp olive oil, plus a splash extra
1 tbsp runny honey
30g unsalted butter
1 large red onion, cut into ½cm rings
4 good-sized stalks of kale, stems removed, roughly chopped
7 eggs
80ml whole milk
½ tsp chilli flakes (optional)
100g goat’s cheese, feta or your favourite cheese, crumbled or roughly chopped
1 small handful pitted black olives

Method

Step 1

Preheat oven to 200°C/180°C fan/gas 6. In an ovenproof dish, toss the squash with the olive oil, honey and a good pinch of salt and pepper and roast for 20 mins, or until golden brown and tender.

Step 2

Melt the butter in a non-stick, ovenproof frying pan and add three quarters of the onion rings. Fry for about 8-10 mins until tender and translucent. Add the kale and continue cooking for 5 mins, until the kale has softened and wilted down a bit. When the squash is ready, add it to the onion and kale and mix to combine, then remove from the heat.

Step 3

Whisk the eggs and milk in a big bowl with the chilli flakes, if using, and some salt and pepper to taste. To complete the frittata mixture, add the cooked vegetables to the egg and stir to combine.

Step 4

Wipe out the frying pan, add a splash more olive oil and turn up the heat to get the pan very hot. Pour the frittata mixture into the hot pan. Turn down the heat and top with the cheese, olives and the remaining onion rings. Place the frying pan in the hot oven for about 30-35 mins, or until the frittata is firm to the touch and golden brown on top.