This yummy Butternut Squash Frittata recipe is a vegetarian dish filled with all the nutrients your little one needs to help with growth, development and activity.
- Butternut Squash Diced 150g
- Free Range Eggs Medium 5
- Double cream 30ml
- Peas Fancy Garden Grade 50g
- Cheddar Mature Grated 30g
- Mixed Herbs Dried pinch
- Chia Seeds pinch
Method (Serves 5)
Preheat your oven @ 160c
Start by peeling and dicing the butternut squash. Place in a pan of boiling water and cook until tender. Remove from the water and allow to cool setting the aside until later.
Line an oven proof tray with greaseproof paper to avoid the mixture sticking. Place the butternut squash pieces in the tray and scatter the peas on top. In a separate bowl crack the eggs and whisk with the double cream. Add your chia seeds and whisk through the egg mixture.
Pour the egg mixture into the tray lined with your butternut squash and peas. Sprinkle on the cheese and bake in the oven for approx. 15-18 minutes. The mixture should be slightly golden brown and have a slight spring when touched. Your frittata should then be cooked through.
Allow to cool ever so slightly before cutting and serving. Serve with a fresh summer salad.
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