Honey-Roasted Squash, Kale And Goat’s Cheese Frittata
Frittatas are easy to make and super tasty to eat. Use this recipe as a base and play around with different herbs, cheese and vegetables.
Serves 4 Total Time 45 mins
Get the ingredients here.
- 300g butternut squash or sweet potato, diced (about 3cm)
- 2 tbsp olive oil, plus a splash extra
- 1 tbsp runny honey
- 30g unsalted butter
- 1 large red onion, cut into ½ cm rings
- 4 good-sized stalks of kale, stems removed, roughly chopped
- 7 eggs
- 80ml whole milk
- ½ tsp chilli flakes (optional)
- Salt and freshly ground black pepper
- 100g goat’s cheese, feta or your favourite cheese, crumbled or roughly chopped
- A small handful of pitted black olives
1. Preheat oven to 200°C/180°C fan/gas 6. In an ovenproof dish, toss the squash with the olive oil, honey and a good pinch of salt and pepper and roast for 20 mins, or until golden brown and tender.
2. Melt the butter in a non-stick, ovenproof frying pan and add three quarters of the onion rings. Fry for about 8-10 mins until tender and translucent. Add the kale and continue cooking for 5 mins, until the kale has softened 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.
3. Whisk the eggs and milk in a big bowl with the chilli flakes, if using, and some salt and pepper to taste. To complete the frittata mixture, add the cooked vegetables to the egg and stir to combine. Wipe out the frying pan, add a splash more olive oil and turn up the heat to get the pan very hot. Pour the frittata mixture into the hot pan. Turn down the heat and top with the cheese, olives and the remaining onion rings. Place the frying pan in the hot oven for about 30-35 mins, or until the frittata is firm to the touch and golden brown on top.
4. Remove the frittata from the oven and allow to rest for 5 mins before sliding out onto a plate or chopping board. Serve warm or cold.