About this recipe: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!
2 tbsp olive oil
3 leeks, sliced into rings
1/2 butternut squash, about 500g, peeled and cut into small cubes
2 tbsp pine nuts
125ml single cream
3 tbsp grated Parmesan, or Italian-style hard cheese
2 fresh sage leaves or a small bunch of fresh chives, about 20g, chopped
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the olive oil in a heavy cast-iron or nonstick frying pan (25-30cm diameter) that can be used safely under the grill (wrap a wooden handle with foil). Add the leeks and squash to the pan and stir well. Cook over a medium heat for 10 minutes or until just soft, stirring frequently. Stir in the pine nuts.
While the vegetables are cooking, break the eggs into a large bowl. Add the cream, Parmesan and herbs. Season and mix thoroughly with a fork. Stir in the cooked vegetables, then tip the whole mixture back into the pan. Turn down the heat and cook gently for 4-5 minutes or until almost set. Meanwhile, preheat the grill to high.
Slide the pan under the grill and cook the frittata for 2-3 minutes or until puffed and golden brown. Eat hot or warm, cut into wedges.
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.