I am jumping on the meatless Monday bandwagon with this recipe. We will often have several meatless meals throughout the week but I have to admit they do not usually happen on a Monday. It is however a great day to choose to have a healthier meal, as I find people are more motivated at the beginning of the week to eat well (probably because they have over indulged at the weekend and are feeling guilty for it). Eating a vegetarian or healthier meal does not mean you have to sacrifice on flavour, taste or satisfaction. As I am sure you are aware, I have posted many frittata recipes, most of which contain meat, and in Sam’s words ‘this is the best frittata he has ever tasted’; if you don’t believe him you will just have to try it for yourself!
– ½ small butternut squash – cut into 1 inch pieces
– 1 ½ tbsp. soy sauce
– 1 red onion – finely sliced
– 1 courgette – grated
– 35g butter
– 1 tbsp chopped mint
– Handful peas
– 130g feta cheese – crumbled
– 4 eggs
– Salt and pepper
Preheat the oven to 180’C
Toss the butternut squash in the soy sauce and roast for half an hour until the squash is cooked
In a frying pan heat the butter and fry the onions for 3-4 minutes until soft
Add the courgette to the pan and simmer until most of the liquid has evaporated
Add the cooked squash, the peas, mint and feta the pan; give it a good stir and cook for a couple of minutes to give the peas a chance to defrost
Beat the eggs together with the salt and pepper and add to the pan. Give the mixture a good stir so the mixture is evenly coated and then leave to cook on the hob until the middle is bubbling and the edges start to become cooked
Place the pan under a hot grill and cook for about 5 minutes, or until the egg is cooked and the top lovely and golden.
Leave the frittata to stand for a minute to firm up before slicing up and serving with fresh salad.