One of my favourite things about Christmas, is getting into my new cookbooks and learning some new recipes. I got a number of different types of cookbooks for Christmas, from a bit of hummingbird bakery to vegan cookbooks and one that I was most looking forward to was ‘The Body Bible’. After a brief flick through all of them to just get a bit of inspiration for this weeks lunches, I stumbled upon this butternut squash and feta frittata and I was sold.
It’s been perfect this week for being back at work fully and getting back on the wagon. I’ll admit, I’ve had to tweak the method slightly as I don’t have a pan that I can use on the hob and in the oven, but it was still delightful and super easy to make.
1 Butternut Squash (roughly 400-500g)
1 Red Onion
2 Red Chillies
150g Feta Cheese
1 Garlic Clove
2 Tbsp Coconut Oil
1 Tbsp Cider Vingear
1. Pre-heat the oven to 180°c
2. Chop the butternut squash into chunks and finely chop the onions. In a pan, heat half the coconut oil then add the chopped vegetables. Leave for roughly 10 minutes stirring occassionally so it doesn’t stick.
3. In a small bowl, mix together the crushed garlic clove, vinegar and finely chopped red chillies. Once the squash is starting to soften, add the mixture to the pan.
4. Take a oven proof casserole dish and the rest of the coconut oil, place in the oven for a couple of minutes to melt, then remove and ensure the sides and bottom are well coated to avoid it sticking.
5. Once everything in the pan is all mixed, add it to the oven proof dish.
6. Beat the eggs together then pour over the vegetable mixture.
7. Crumble on the feta and place in the oven for 10-15 minutes depending on your oven, until the mixture no longer wobbles in the middle.
8. Leave to cool and it should come away from the sides without needing to force it and cut into portions.
Of which is sugars: 4.3g
Of whichis saturated: 6.3g