Recipes

MUSHROOM & BUTTERNUT SQUASH FRITTATA

INGREDIENTS:

2 Tablespoons olive oil
350 grams butternut squash, washed, deseeded & cubed
Half teaspoon dried chilli flakes
1 clove garlic, crushed
250 grams brown closed cup mushrooms
6 eggs, beaten
50 grams mature cheddar cheese

DIRECTIONS:

Heat the oil in a non-stick frying pan, add the squash & sauté for 5 minutes. 

Add 1 tablespoon water, cover the pan with a lid or baking sheet & cook for a further 4 minutes or until the squash is tender.

Increase the heat, stir in the mushrooms & sauté for a further 4 minutes.

Stir in the garlic, chilli, & season to taste.  Reduce the heat.

Beat the eggs then pour into the pan, stir well.

Cook for 1 minute, stir again then shake the pan to level the frittata. 

Reduce the heat, cover & cook for 4 minutes until the egg has almost set. 

Sprinkle over the cheese & pop under a hot grill cook for further 2-3 minutes until the top is golden.

Serve in wedges with salad.

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