Quick look
- prep 10 min cook 20 min
- serves 4
Creamy butternut squash works brilliantly with the distinctive flavor of leeks in this simple and speedy brunch recipe. Serve with a spinach salad and boiled new potatoes.
Ingredients
- 2 tbsp olive oil
- 3 leeks, sliced into rings
- 1?2 butternut squash, about 500g, peeled and cut into small cubes
- 2 tbsp pine nuts
- 8 eggs
- ½ cup half and half
- 3 tbsp grated Parmesan, or Italian-style hard cheese
- 2 fresh sage leaves or a small bunch of fresh chives, about 20g, chopped
- 1
Cook the leeks and squash. Heat the olive oil in a heavy cast-iron or nonstick frying pan that can be used safely under the broiler (wrap a wooden handle with foil). Add the leeks and squash to the pan and stir well. Cook over a medium heat for 10 minutes or until just soft, stirring frequently. Stir in the pine nuts.
- 2
Prepare the eggs. While the vegetables are cooking, break the eggs into a large bowl. Add the cream, Parmesan and herbs. Season and mix thoroughly with a fork. Stir in the cooked vegetables, then tip the whole mixture back into the pan. Turn down the heat and cook gently for 4-5 minutes or until almost set. Meanwhile, preheat the broiler to high.
- 3
Brown the top. Slide the pan under the grill and cook the frittata for 2-3 minutes or until puffed and golden brown. Eat hot or warm, cut into wedges.
- Calories: 424
- Fat: 33 g
- Saturated Fat: 10 g
- Carbs: 12 g
- Protein: 22 g
