Country Frittata Brunch Recipe

Country Frittata Brunch Recipe

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.


  • 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

    How to make it   30 minutes

  • 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.

  • Nutritional Information(per serving)

    • Calories: 424
    • Fat: 33 g
    • Saturated Fat: 10 g
    • Carbs: 12 g
    • Protein: 22 g

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