Butternut Squash & Stilton Frittata
By Cook with Lisa
Published on 19 April 2022
A frittata is a cross between an open-faced omelette and a crustless quiche. Serve this hot, at room temperature or even cold - use leftovers in sandwiches, or dice and use as garnishes for soups and salads - this will keep fresh for two days in the fridge. Best of all, this recipe is gluten-free.Time and servings
1 hr 10 minsTotal time
12Servings
30 minsPrep time
40 minsCooking time
Ingredients
- 125 g of asparagus, stems peeled
- 40 g of parmigiano reggiano
- 2 tbsp of extra virgin olive oil
- 12 large eggs, beaten
- 150 g of stilton, crumbled
- 1 butternut squash, cubed into 1/2 inch cubes
- 1 tbsp of honey
- 2 tbsp of garlic granules
Method
Step 1
Preheat the oven to 375°f, gas mark 5, 190°CStep 2
On a large baking tray, line with parchment paper and place the cubed butternut squashStep 3
Season with sea salt, cracked black pepper and garlic granulesStep 4
Add the olive oil and then massage everything togetherStep 5
Place in the preheated oven, and bake for 30 mins (check every so often that edges are not burning)Step 6
When cooked remove from the oven drizzle with honey and set asideStep 7
Using a vegetable peeler peel down the stalk of the asparagus, just one peel and continue around the asparagusStep 8
Meanwhile, in a large bowl, whisk together the eggs and season well with salt and white pepperStep 9
In a 23cm/9” stainless steel ovenproof frying pan, place a circular piece of greaseproof paper on the base of the panStep 10
Lay out the asparagus on the base, season with a little black pepperStep 11
Scatter over the crumbled stilton and then add the roasted butternut squashStep 12
Pour over the egg mixture, then bake for 20 minutes, then top with the parmigiano and bake for a further 20 minutesStep 13
Serve directly from the pan or loosen edges and flip onto a large serving platter, for presentation flip over again, so that the top side is facingStep 14
Leave to cool for 10 minutes before serving and then cut into wedges and serve with a leafy salad