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Squash, sage & gruyère frittata

Squash, sage & gruyère frittata

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A star rating of 3.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal323
fat21g
saturates8g
carbs14g
sugars8g
fibre3g
protein20g
low insalt0.76g
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Ingredients

  • 1 tbsp olive oil
  • 1 small red onion , finely chopped
  • 600g squash , peeled and cut into small cubes
  • handful sage leaves, roughly chopped
  • 6 eggs , lightly beaten
  • 100g gruyère , grated

Method

  • STEP 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 medium high heat until soft and golden. This should take around 10 mins.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2007

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Overall rating

A star rating of 3.8 out of 5.11 ratings
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