Butternut squash, chorizo & feta frittata
450 g, cut into 2cm cubes
Calorie controlled cooking spray
1 medium, finely sliced
1 medium, seeds and stalk removed, chopped
125 g, roughly chopped
2 clove(s), minced
3 sprig(s), leaves removed
Egg, whole, raw
6 medium, raw
Semi Skimmed Milk
Light Feta Cheese
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Bring a large pan of water to a boil and cook the squash for 3-5 minutes until tender.
- Meanwhile, mist a large nonstick frying pan with cooking spray and cook the onion and pepper over a medium heat for 2-3 minutes until tender. Add the chorizo and cook for 3-4 minutes until the oil has been released and the edges are starting to crisp. Add the garlic and rosemary and cook for a further 1 minute.
- Transfer the chorizo mixture to a rectangular baking dish, spread evenly over the base, then scatter over the roasted squash. In a jug, whisk together the eggs and milk and season well. Pour the mixture over the veg and scatter over the crumbled feta.
- Bake for 30 minutes, or until the frittata is set and golden. Remove from the oven and let stand for 10 minutes before cutting and serving with the salad.