Squash & Feta Frittata (V) from Weeknight Vegetarian

“I’ve really taken to making solo versions of this for myself, as it’s speedy and tasty. Cooking the cubes of squash in the pan concentrates the flavours, as well as cutting down on mess. As with the majority of the recipes in this book, have a play. If you have ends of veg, finely chop them and add them in, or I often throw in 200g (7oz) of petits pois straight from the freezer. You can also add ends of cheese from the fridge, cubed up; I do like little nuggets of cheese rather than the grated version, as they help create pockets of flavour. The photo is of a frittata for two, as the recipe is easily scaleable both up and down. Serve with green veg or a salad, or just on its own.” Joe Woodhouse, author of Weeknight Vegetarian

Serves 4

2–3 tablespoons olive oil

2 red onions, chopped

800g (1lb 12oz) prepared butternut squash, or other squash or pumpkin, cut into rough 1cm (½ inch) cubes

200ml (7fl oz) water

10g (¼oz) parsley, finely chopped

8 eggs, lightly beaten

200g (7oz) feta cheese, cut into 1cm (½ inch) cubes

Salt and black pepper

Preheat the oven to 200°C/180°C fan (400°F), Gas Mark 6.

Set a 30cm (12 inch) ovenproof frying pan over a medium–low heat. Heat the oil and add the onions with a good pinch of salt. Cook for 5 minutes, then increase the heat to medium and add the squash or pumpkin and measured water. Cook for 8–10 minutes until the squash is tender, topping up the water if you think it needs it, but bearing in mind that the water needs to completely evaporate before the next step.

Evenly disperse the onion-squash/pumpkin mixture over the base of the frying pan. Add a small pinch of salt to season the squash/pumpkin and reduce the heat back to medium–low. Beat the parsley into the eggs in a bowl, season with salt and black pepper, then gently pour the eggs into the pan. Add the feta cubes, sprinkling them evenly across the pan. Cook for 1–2 minutes to set the bottom of the frittata.

 Put the pan in the oven to cook the frittata through for 15–20 minutes until golden and lightly puffed up. Remove from the oven carefully, as the handle will be very hot, and serve.