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Butternut Squash & Stilton Frittata

By Cook with Lisa
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 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

14 steps

  1. Step 1

    Preheat the oven to 375°f, gas mark 5, 190°C

  2. Step 2

    On a large baking tray, line with parchment paper and place the cubed butternut squash

  3. Step 3

    Season with sea salt, cracked black pepper and garlic granules

  4. Step 4

    Add the olive oil and then massage everything together

  5. Step 5

    Place in the preheated oven, and bake for 30 mins (check every so often that edges are not burning)

  6. Step 6

    When cooked remove from the oven drizzle with honey and set aside

  7. Step 7

    Using a vegetable peeler peel down the stalk of the asparagus, just one peel and continue around the asparagus

  8. Step 8

    Meanwhile, in a large bowl, whisk together the eggs and season well with salt and white pepper

  9. Step 9

    In a 23cm/9” stainless steel ovenproof frying pan, place a circular piece of greaseproof paper on the base of the pan

  10. Step 10

    Lay out the asparagus on the base, season with a little black pepper

  11. Step 11

    Scatter over the crumbled stilton and then add the roasted butternut squash

  12. Step 12

    Pour over the egg mixture, then bake for 20 minutes, then top with the parmigiano and bake for a further 20 minutes

  13. Step 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 facing

  14. Step 14

    Leave to cool for 10 minutes before serving and then cut into wedges and serve with a leafy salad