100g spinach leaves
Half a butternut squash, chopped into chunks
1 large potato, chopped into chunks
1 tbsp. vegetable oil
200g vegetarian feta cheese, crumbled
90g coarsely grated vegetarian cheddar cheese
8 eggs, beaten lightly
½ tsp black pepper
Steam the potato and squash in a perforated steam container on 100°C for 4 minutes. When ready, transfer into a large frying pan with the oil and fry gently until golden.
Steam the spinach in a perforated container at 90°C for 1 minute. Allow to cool slightly, and then squeeze out any moisture by pressing the leaves down in a sieve.
Beat the eggs into a jug and add the salt and pepper.
Arrange the spinach and spring onions in the pan with the potato and squash, and then pour over the beaten eggs with salt and pepper and both cheeses.
Stage 1: Combination cooking, Fan plus 170°C, 50% moisture, 5 minutes
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