Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

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
  • Serves 4
  • Easy
  • Calories 323
  • Carbohydrates 14
  • Saturated Fat 8
  • Sugar 8
  • Protein 20
  • Fat 21
  • Fibre 3
  • Salt 0.76

Nutrition per serving

  • Calories 323
  • Carbohydrates 14
  • Saturated Fat 8
  • Sugar 8
  • Protein 20
  • Fat 21
  • Fibre 3
  • Salt 0.76

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

  1. 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.

  2. 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.

  3. 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.

Suggested recipes from this collection...