1

Cook the diced butternut squash in a pan of boiling water for 3-5 minutes until tender, then drain. Put the spinach into a microwave-safe bowl, cover and cook for 1 minute on high.

2

Heat the oil in a non-stick ovenproof frying pan over a medium heat. Add the onion and cook for 6-8 minutes until soft. Stir in the curry powder, cumin seeds and turmeric, and cook for another 1 minute.

3

Beat the eggs and season to taste. Stir the spinach and squash into the onion, pour over the egg mixture, stir gently and cook over a low heat for 8-10 minutes until almost set. Preheat the grill to high. Transfer to the grill for 3-5 minutes until set, then serve.