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Squash, sage & Gruyère frittata

Squash, sage & Gruyère frittata

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(8 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
A filling omelette that makes a great midweek main for both vegetarians and meat eaters

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal323
  • fat21g
  • saturates8g
  • carbs14g
  • sugars8g
  • fibre3g
  • protein20g
  • salt0.76g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small red onion, finely chopped
  • 600g squash, peeled and cut into small cubes
  • handful sage leaves, roughly chopped

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 6 eggs, lightly beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g Gruyère, grated

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

Method

  1. Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the onion, squash and sage. Fry over a mediumhigh heat until soft and golden. This should take around 10 mins.

  2. In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked squash and onion mix. Leave for 5 mins on a low heat, moving the mix around a little while it starts to set.

  3. Once the frittata is set, but still a little wobbly on top, flash it under the grill to set. Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan.

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Comments (8)

kate_doherty's picture
3.75

Have made this several times - great picnic food to eat with one hand. Really tasty and really easy, and also works well with dried sage. Must try some variants on the recipe to mix it up a little!

rhallesy's picture
5

Used feta rather than gruyere, which worked really well. Probably the nicest frittata I've ever made.

helenlj's picture
4

I really enjoyed making and eating this recipe - it's true, the squash does take a bit longer to cook than you expect, but it's worth it in the end. To make chopping it quicker, you can buy ready-peeled squash in some supermarkets, which cuts down the preparation time a lot.

dawnp001's picture

I made this last weekend for our annual Frittata Fest and adapted it using roye's suggestions. The mixture of feta and gruyere cheese worked really well, and roasting the butternut squash meant I could get on with something else whilst it was in the oven. However, I only added a dessertspoon of Dijon mustard to the mixture, which I don't think was enough, as we couldn't taste it. I'll double the amount next time to make it a bit hotter. Love the re-designed web site by the way.

crocked's picture

I subscribe to the paper copies of bbc food mag and made this frittata as mini muffins, I oven roasted the halved butternut squash then peeled the halves then chopped it into cubes, I used feta cheese as well as Gruyere and added some dijon mustard to the whole mixture before pouring it into well greased non-stick muffin cups and cooked it at 350 degrees until slightly wobbly . Everyone loved it and wanted the recipe.

crocked's picture

I subscribe to the paper copies of bbc food mag and made this frittata as mini muffins, I oven roasted the halved butternut squash then peeled the halves then chopped it into cubes, I used feta cheese as well as Gruyere and added some dijon mustard to the whole mixture before pouring it into well greased non-stick muffin cups. Everyone loved it and wanted the recipe.

katyrouth's picture
3

The squash needs much longer than given here to cook - and chopping all that hard squash into tiny chunks is hard work! We used some extra cheese for more flavour too.

sl_dixon's picture
4

REduced the amount of squash and added some boiled potatos. Also added some chopped chorizo. One of our favourites!

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