Recipes
Butternut and Feta Frittata
Perfect for picnics and parties
| ¼ teaspoon |
smoked paprika |
| 1 |
small red onion, cut into thin wedges |
| 100g |
baby leaf spinach |
| 30g |
feta cheese |
| 4 |
large eggs |
| 400g |
butternut squash |
| 4tbsp (40g) |
Clover Lighter |
| Pinch |
salt and freshly ground black pepper |
Pre-heat the oven to 180°C, fan 170°C, gas mark 4.
Peel the butternut squash, discard the seeds and cut into 2.5cm dice. Add half of the Clover Lighter to a large baking tray and place in the oven for three minutes to melt.
Then add the diced butternut, red onion, smoked paprika and season with salt and ground black pepper. Roast for 25 minutes, turning occasionally. Leave to cool slightly. Leave the oven on. Heat the remaining Clover Lighter in a non-stick frying pan measuring 21cm on the base and 6cm deep. Add the baby leaf spinach to the pan and heat until wilted, for about one minute. Add the roasted butternut and onions – mix everything lightly. Whisk the eggs with seasoning and pour over the vegetables. Crumble over the feta. Cook the frittata over a medium heat for five minutes and place in the oven for 15 minutes.Remove from the oven and rest for five minutes before serving in wedges with dressed salad leaves.
Remember, if you prefer, you can make this delicious recipe with Clover.
- Serves: 4
- Preparation time: 15 mins
- Cooking time: 45 mins
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