Butternut squash and spinach frittata with herb and hazelnut salad

Butternut squash and spinach frittata with herb and hazelnut salad


1 person made this

About this recipe: This vegetarian dish is so wholesome and delicious that it will keep even the most dedicated carnivore satisfied! This is a favourite recipe of mine for a quick and healthy lunch; and I know because of the red tractor all the produce I use is British. Red Tractor ingredients are monitored for safety, hygiene, animal welfare and the environment amongst other things. The Red Tractor logo on packaging means your food or drink has met these responsible production standards and is fully traceable back to independently inspected farms in the UK.

Serves: 2 

  • For the frittata
  • 1 large butternut squash, peeled and diced
  • 2 tablespoons rapeseed oil
  • 8 eggs
  • 100ml milk
  • salt and pepper, to taste
  • 150g spinach leaves
  • 60g goat's cheese
  • For the salad
  • 50g hazelnuts
  • 50g rocket leaves
  • 1 handful fresh basil leaves
  • 1 handful fresh parsley leaves
  • 1 handful fresh mint leaves
  • 1 handful edible flowers, if available
  • 4 tablespoons hazelnut oil
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon caster sugar
  • 1 pinch Maldon salt

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Preheat the oven to 180 C / Gas 4.
  2. For the frittata:

  3. Toss the squash pieces in 1 tablespoon oil and transfer to a roasting tin.
  4. Roast for 20 minutes or until tender. Remove from the oven but keep the oven on.
  5. In a bowl, mix together the eggs and milk and season well with salt and pepper.
  6. Heat the remaining oil in large, ovenproof frying pan and add the squash pieces. Pour over the egg mixture. Cook over a gentle heat for about five minutes, until beginning to cook. Scatter over the spinach leaves and crumble in the goat's cheese. Move then pan around and gently move the egg with a spatula so that the spinach and goats cheese become integrated with the rest of the mixture.
  7. Cook for a further five minutes, then put the pan in the oven for a further few minutes until the frittata has set and the top is golden.
  8. For the salad:

  9. Toast the hazelnuts in a dry frying pan over a medium heat, shaking the pan from time to time and keeping a close eye that they do not burn. As soon as they start to smell of toasted nuts and turn slightly brown, take them off the heat. When they are cool enough, use a large knife to roughly chop them.
  10. Mix the rocket and herbs and flowers together in a salad bowl.
  11. In a separate bowl, mix together the oil and vinegar with a small whisk. Add the sugar and a pinch of Maldon salt.
  12. Toss the leaves in enough of the dressing to coat. Sprinkle with toasted hazelnuts and serve with the frittata.

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