Ingredients

Method

• 400 g butternut, peeled and cubed
• 4 baby marrows, sliced
• 1 red onion, cut into wedges
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• 6 free-range eggs
• 4 free-range egg whites
• 50 g Parmesan, finely grated

Method

Ingredients

1. Preheat the oven to 200°C. Toss the butternut, baby marrows and red onion with the olive oil, salt and pepper. Roast for 20–25 minutes, turning once, until tender and lightly caramelised.

2. Meanwhile, whisk the eggs and egg whites with salt and pepper, then stir in the roasted vegetables and most of the grated Parmesan.

3. Heat a little olive oil in a 22 cm ovenproof pan over a medium heat. Pour in the egg and cook for 5–7 minutes, gently drawing the set edges towards the centre so uncooked egg runs underneath, until the base is set and the top remains slightly loose.

4. Scatter over the remaining Parmesan and finish the frittata under a hot grill for 2–3 minutes or in the oven at 200°C for5–8 minutes, until just set in the centre and golden. Rest for 5 minutes, then slice and serve warm or at room temperature.

Find more butternut recipes here