Name: Squash, sage & gruyère frittata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
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

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Squash, sage & gruyère frittata

Squash, sage & gruyère frittata

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.8 out of 5.11 ratingsRate

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A filling omelette that makes a great midweek main for both vegetarians and meat eaters

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal323
fat21g
saturates8g
carbs14g
sugars8g
fibre3g
protein20g
salt0.76g

low

Method

step 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 medium high heat until soft and golden. This should take around 10 mins.
step 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.
step 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.

Recipe from Good Food magazine, October 2007

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A star rating of 3.8 out of 5.11 ratings

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