Butternut squash, onion & parmesan frittata

Restaurateur and celebrity chef, Gary Rhodes, shares his fast, fun and flavoursome recipe for Butternut Squash, Onion & Parmesan Frittata with Fresh Herbs
Butternut squash, onion and parmesan frittata with fresh herbs
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Butternut squash, onion and parmesan frittata with fresh herbs
October 08, 2018
Level Easy

PHOTO BY Efraim Evidor
RECIPE BY Gary Rhodes
FOOD STYLING BY Lydia Wessels

INGREDIENTS

500g packet spinneysFOOD Diced Butternut Squash
25g butter
2 onions, finely sliced
spinneysFOOD Salt & Black Pepper
2 tbsp freshly chopped herbs (parsley, tarragon, chives)
6-8 spinneysFOOD Organic Free Range Eggs, beaten
50-75g grated Parmesan cheese

METHOD

  • 1

    Cook the diced butternut squash in boiling salted water until tender before draining

  • 2

    Heat a non-stick frying pan, preferably 20-25cm in diameter. Add the butter then the onions, cooking for 5-6 minutes over a low heat or until the onions have softened, before adding the cooked butternut; continue to fry for a further few minutes. Season with salt and pepper

  • 3

    Sprinkle the chopped herbs over the fried butternut and onions

  • 4

    Pour the beaten eggs over the squash and onions. Stir gently in the pan for a few minutes, allowing the frittata to cook over a medium heat until it begins to set, leaving just a slightly moist surface

  • 5

    Sprinkle the Parmesan on top and warm under the grill until the cheese has melted. Cut the frittata into wedges to serve

NOTES

Coarsely grated Gouda, Gruyere or Cheddar can also be sprinkled over the frittata for a richer cheese flavour.