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Baked squash and spinach frittata

This baked squash and spinach frittata can be sliced into lovely little nibbles when you have guests around for a drink. Alternatively you can cook it for a light supper or lunch and serve with a green salad. Any leftover is perfect for lunchboxes or picnics.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small butternut squash approx. 500g
  • 1 clove of garlic minced
  • 1 Tbsp olive oil
  • 4 large eggs
  • 3 Tbsp Greek yogurt or crème fraîche
  • 1 large handful of spinach
  • Grated Parmesan cheese approx. 1 Tbsp. Salt pepper

Method
 

  1. Preheat the oven to 200°C.
  2. Peel & deseed the squash, then cut its flesh into thin slices. Place the slices onto a large baking sheet.
  3. Mix the garlic with the oil and brush the squash slices with this. Bake for about 20 minutes until tender.
  4. Meanwhile, mix the eggs and yogurt, then season with salt and pepper.
  5. Grease and line a 20 cm square baking tray. Lay half of the squash in the tray, then pour over half of the egg mixture. Add the spinach, then cover with remaining pumpkin slices.
  6. Pour the remaining egg over. Sprinkle with Parmesan cheese and bake for about 25 minutes until golden.
  7. Cool the frittata in the tin for 5 to 10 minutes then cut it into squares or triangle shapes.