2 tbsp olive oil
350g butternut squash, washed, deseeded and cubed
half tsp dried chilli flakes
1 clove garlic, crushed
250g brown closed cup mushrooms
6 eggs, beaten
50g mature cheddar cheese
Prep: 10 mins
Cooking: 20 mins
Serves 4 - 6
Heat the oil in a non-stick frying pan, add the squash and sauté for 5mins. Add 1 tbsp water, cover the pan with a lid or baking sheet and cook for a further 4 mins or until the squash is tender.
Increase the heat, stir in the mushrooms and sauté for a further 4 mins. Stir in the garlic, chilli, and season to taste. Reduce the heat.
Beat the eggs then pour into the pan, stir well. Cook for 1 minute, stir again then shake the pan to level the frittata. Reduce the heat, cover and cook for 4 mins until the egg has almost set. Sprinkle over the cheese and pop under a hot grill cook for further 2-3 mins until he top is golden. Serve in wedges with salad.