This is one of those recipes that works all year round for any meal, all day long, served hot or cold. How many dishes can do that? This is a superhero of a meal. The eggs give solid protein, butternut squash is full of fibre and potassium, spinach is always a clear winner in terms of vitamins and minerals, the onion is a wonderful prebiotic that the gut loves, and the feta is pure indulgence. And the pumpkin seed bonus on top is a great omega-3 crunch. Give it a try!
Butternut Squash, Spinach, Red Onion & Feta Frittata
(serves 6)
2 Tbls coconut oil, melted
1 medium butternut squash
2 Tbls butter
1 red onion, sliced
2 handsful spinach
8 eggs, mixed
100g feta (approx. 1/2 packet)
2 Tbls pumpkin seeds
salt & pepper
Preheat oven to 200c/400f. Peel, deseed and large-dice a butternut squash. Melt 2 Tbls coconut oil and add to the butternut squash in a roasting tin. Toss and season with salt and pepper and roast for 40 minutes. (this can be done 1 day in advance).
Using a large skillet or pan that can go from stovetop to oven, melt 2 Tbls butter over medium heat. Sautée red onion slices for 10-15 minutes until caramelised. Add spinach to the pan and stir in until wilted. Mix 8 eggs in a separate bowl and pour into skillet with onions and spinach. Add in butternut squash cubes so that ingredients are well integrated into the egg mixture. Crumble feta on top and allow to cook on the stove top for 10-15 minutes until it seems like the bottom half of the egg mixture is set. Turn on grill in oven to 220c/430f. Sprinkle pumpkin seeds on top, season as desired, and move skillet to oven. Grill for a further 10 minutes or so until top looks cooked. Keep an eye on it under the grill so it doesn't burn!
Slice and serve. Good hot or at room temperature (or cold as leftovers the next day!).
