This frittata is near the right meal. It’s loaded with veggies, filled with protein and is good for breakfast, lunch or dinner.


  • 1/2 medium butternut pumpkin; peeled and deseeded
  • 3 tbsp olive oil
  • 6 spring onions; sliced diagonally
  • 1/2 tsp floor cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chilli flakes
  • 5 giant eggs
  • 50g gruyere; grated
  • 1 tbsp flat-leaf parsley; finely chopped
  • salt


Step 1.
Coarsely grate the butternut pumpkin into the centre of a clear tea towel. Collect up the sides and squeeze to take away any extra moisture.

Step 2.
Warmth 2 tbsp oil in a big saute pan. Fry the grated pumpkin and half the spring onions over a medium warmth for 10 minutes or till the squash has softened. Add the cumin, paprika, chilli flakes and an enormous pinch of salt and fry for an extra 4 minutes.

Step 3.
Evenly beat the eggs in a jug with a pinch of salt, then beat within the cooked squash and three-quarters of the cheese. Preheat the grill to medium.

Step 4.
Warmth the remainder of the oil in a frittata pan or a small oven-proof non-stick frying pan. Scrape the frittata combination into the pan and stage the highest. Prepare dinner over a medium-low warmth on the hob till the egg begins to set across the outdoors.

Step 5.
Put the pan below the grill and prepare dinner till the highest has set and the squash has began to brown on the edges.

Step 6.
The frittata will be served heat or be left to chill utterly earlier than chilling and packing in a lunch field. Reduce into parts and garnish with the remainder of the spring onions, the remainder of the gruyere and the parsley.

Serves 4.

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