Squash and Beetroot Tortilla |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A twist on the traditional frittata, for a lower fat version switch the goats cheese for feta. Ingredients:
450 g butternut squash |
2 tablespoons olive oil |
6 eggs |
2 tablespoons cream (any type) |
225 g small cooked beetroots |
100 g goat's cheese |
Directions:
1. Cut the squash into 1 inch chunks. Heat the oil and fry for 5 minutes Reduce the heat, cover and cook for another 10 minutes.
2. Beat the eggs and cream together with seasoning. Peel and chop the beetroot into 1 inch chunks, add to the pan for 2 minutes then pour over the egg mixture.
3. Allow the egg to begin to set, then cover and cook for 5 minutes
4. Crumble the goat's cheese over the top and place under a hot grill to finish.
5. Serves very well with a rocket salad.
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