What better way to brighten your day than with a bit of vibrant yummy cooking.
I am a huge advocate of the butternut squash, as you may have already read from other posts. Here I have used it alongside another autumnal vegetable, kale. I like to roast the butternut squash before I combine it with the rest of the ingredients, this intensifies the flavour. The best way of doing this is by slicing the squash in half and putting it straight in the oven.
I have transformed the summer time frittata into a warming, comforting dish. Enjoy.
- 100g kale
- 350g butternut squash
- 5 large eggs
- 10 sun-dried tomatoes
- 2 spring onions
- 1/2 tsp garlic powder
- 2 tbsp avocado oil
- Pinch nutmeg
Preheat the oven to 180˚C.
Slice the butternut squash in half and remove the seeds. Place onto a baking tray and season with salt and pepper. Add 1/2 tbsp of avocado oil onto each half and roast in a hot oven for an hour.
Whilst the squash is roasting, prepare the rest of the vegetables. Slice the spring onions, sun-dried tomatoes and weigh out the kale. Set the sun-dried tomatoes aside for later.
In a large saucepan heat 1/2 tbsp of avocado oil and add the spring onion and kale. Stir-fry for a few minutes before adding the garlic powder and nutmeg. Set aside for later.
Once the butternut squash has roasted and softened remove from the oven and leave it to cool. Be sure to keep the oven on for later. Once the butternut squash has cooled remove the flesh from the skin and slice into small chunks. Set aside.
In a large bowl, crack the 5 eggs and whisk. Incorporate the rest of the prepared vegetables and season with salt and pepper.
Heat 1/2 tbsp of avocado oil in a large oven-proof frying pan and add the egg mixture. Try and get an even layer of vegetables in the pan before transferring to the oven. Cook for 12-15 minutes. To test to see if it’s cooked, pierce the centre with a knife and it should come out clean.
Eat immediately or enjoy the next day cold.