Another delicious recipe from ” New Kitchen Basics” by Bristol based chef and food writer Claire Thomson. It is my go to cookbook of the moment and everything i have cooked from it is tasty and relatively easy. You can use sweet potato instead of the squash if you like.
- 300 g butternut squash cut into 3 cm chunks
- 2 tbsps olive oil plush extra to cook
- 1 tbsp runny honey
- 30 g unsalted butter
- 1 large red onion peeled and cut into 0.5 cm rings
- 4 good sized kale stalks stem removed and leaves roughly chopped
- 7 free range eggs
- 80 ml whole milk
- 1/2 tsp chilli flakes
- 100 g feta crumbled
- small handful pitted black olives
- sea salt and black pepper
- Preheat the oven to 200 C, Fan 180, Gas 6. In an ovenproof baking dish toss the squash with the olive oil, honey and a good pinch of salt and pepper. Roast for 20 minutes or until golden brown and tender.
- Melt the butter in a non stick ovenproof frying pan and add three quarters of the onion rings. Fry for about 8-10 minutes until tender and translucent. Add the kale and continue cooking for 5 minutes, until the kale has reduced and wilted down a bit.
- When the squash is ready add it to the onion and kale and mix to combine, then remove from the heat.
- Whisk the eggs and milk in a big bowl with the chilli flakes and some salt and pepper. Add the cooked vegetables and stir to combine. Wipe out the frying pan.
- Add a splash more oil to the frying pan and turn up the heat to get the pan very hot. Pour in the frittata mixture, then turn down the heat and top with the cheese, olives and remaining onion rings. Place the pan in the hot oven for 30-35 minutes or until firm to the touch and golden brown on top.
- Remove from the oven and allow to rest for at least 5 minutes before sliding out onto a chopping board, Serve warm or cold.
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