Squash, sage & gruyère frittata
By Good Food
A filling omelette that makes a great midweek main for both vegetarians and meat eaters
- Serves 4
Nutrition per serving
- 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
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.