This frittata is amazing and so easy to make. I also love eating it cold the next day with a salad on the side. It is so filling and full of amazing ingredients. I used swiss chard, but if you prefer, use spinach instead. It’s a great dish for every time of the day ! Brunch, lunch or dinner, you choose. Enjoy !
Serves 4-6 Ingredients: 300 g butternut squash 4 tbsp. olive oil 150g swiss chard 4 eggs 200g cooked, black, green or puy lentils 100g feta cheese Method: Heat the oven to 200C. Peel, deseed and dice the squash into small pieces. Place them on a baking tray, toss with 1 tablespoon of olive oil and season. Roast for 30 minutes or until tender. Slice the swiss chard in bite sized pieces. Heat 1 tablespoon of oil in a 20cm frying pan and fry the swiss chard with sea salt and black pepper. Transfer to a bowl, leave to cool slightly. Beat the eggs in a big bowl, then stir in the remaining ingredients, including the squash. Wipe out the same frying pan, heat the remaining oil and pour in the egg mixture. Cook over a medium heat until golden underneath, then place under a hot grill until set. Place on a plate to serve.