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In Italy, a frittata is simply a tortilla-like omelette made with any fresh seasonal vegetables are to hand. So, feel free to add vegetables and cheeses that you have readily available. Pretty much anything goes!
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- Serves 4-6
- Cooking time 50 mins
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- 4 small red onions (approximately 350g)
- 500g prepared butternut squash
- 3 tablespoons olive oil, plus extra for greasing
- 250g baby leaf spinach, washed
- 8 large eggs
- 150ml double cream
- 75g sun-dried tomatoes in oil, drained and thinly sliced
- 200g feta cheese, crumbled
- 40g finely grated Parmesan cheese
- Salt and freshly ground black pepper
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- Preheat the oven to 180°C/ Fan 160°C/ Gas Mark 4
- Peel the red onions, leaving the root intact, then slice through the root into thin wedges. Cut the prepared butternut squash into 2.5cm sized pieces. Put the squash and onion wedges into a roasting tin with 2 ½ tablespoons of the olive oil and some seasoning, then toss together. Spread out in an even layer and roast for 30 minutes, or until both are just tender.
- Heat a large non-stick pan over a medium heat, add the spinach leaves and cook for 1-2 minutes until they have wilted down into the base of the pan. Tip into a colander and gently press out the excess liquid. Season lightly.
- Lightly grease the rectangular dish with olive oil. Beat the eggs and cream together with 25g of the Parmesan cheese and some seasoning. Arrange half the roasted butternut squash, onion wedges, spinach, sun-dried tomatoes and feta cheese in the dish and pour over half of the egg and cream mixture. Repeat once more and then sprinkle the top with the remaining Parmesan cheese.
- Transfer the dish to the oven and bake for 50-60 minutes until the frittata is set, covering loosely with a sheet of foil towards the end of cooking, to prevent it from over-browning. Serve hot, ambient or leave to go cold. It can also be prepared and kept for a couple of days to be served cold.