Squash, sage & Gruyère frittata
A filling omelette that makes a great midweek main for both vegetarians and meat eaters
- Prep: 15 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 600g squash, peeled and cut into small cubes
- handful sage leaves, roughly chopped
- 6 eggs, lightly beaten
- 100g Gruyère, grated
Method
-
Heat the grill to medium. Heat the oil in
a medium non-stick frying pan, then add the
onion, squash and sage. Fry over a mediumhigh
heat until soft and golden. This should
take around 10 mins.
-
In a bowl, mix together the eggs and the
cheese. Season, then pour over the cooked
squash and onion mix. Leave for 5 mins on
a low heat, moving the mix around a little
while it starts to set.
-
Once the frittata is set, but still a little wobbly
on top, flash it under the grill to set. Allow to
rest for a few mins, then turn out onto a plate
or cut into wedges straight from the pan.
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