INGREDIENTS FOR FRITATTA
225g Butternut squash, diced and cooked until just tender
200g potato, diced and cooked until just tender
1 Medium courgette, sliced
8 Medium eggs, beaten
100g Feta cheese, crumbled or diced
Good handful of cherry tomatoes, cut in half
Small onion, chopped
2 Tbsp Yallo cold pressed rapeseed oil
Good pinch of nutmeg
Plenty of Salt & Pepper to seas
METHOD FOR FRITATTA
Preheat the oven to 180c / Fan 160 c / Gas 4
Using an ovenproof frying pan, gently fry the onions and courgette in the oil until just soft, adding the cooked potato and butternut for a minute or two, just to add colour.
Add the eggs, seasoning, feta and tomatoes, and mix gently until everything is combined.
Cook over a medium-low heat for 5-8 minutes (just to set the bottom)
Transfer to the oven and cook for a further 15-20 minutes, until it feels firm when pressed.
Carefully remove from the oven, slice into wedges and serve with couscous drizzled with your favourite Yallo Infused oil.