Creamy butternut squash works brilliantly with the distinctive flavour of leeks in this simple and speedy egg dish. Serve with a spinach salad and boiled new potatoes. Delicious!
The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish under the grill.
Try different combinations of vegetables instead of the butternut squash and leek filling. Here are some ideas. * 200g sliced mushrooms and 100g thawed frozen peas or cooked green beans, halved. Cook for 5 minutes at step 1. * Or try 50g thickly sliced soft sun-dried tomatoes and 3 thinly sliced peppers. Cook the vegetables for 5 minutes at step 1, then add 2 crushed garlic cloves to the egg and Parmesan mixture.
Make a crunchy salad of ready-prepared baby spinach leaves and croutons. Toss with a tangy dressing flavoured with a little wholegrain mustard and honey.