Butternut Squash, Spinach and Feta Frittata

Get creative with leftover veggies and cheeses with this easy frittata recipe, ideal for a midweek vegetarian lunch

Ingredients

  • 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

  • 1tsp salt

  • ½ tsp black pepper

  • 1 small red onion, finely sliced

Method

  1. 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.

  2. 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.

  3. Beat the eggs into a jug and add the salt and pepper.

  4. Arrange the spinach and red onion in the pan with the potato and squash, and then pour over the beaten eggs with salt and pepper and both cheeses.

  5. Place the pan onto a wire rack, on shelf position 2 in a Miele Combi Steam Oven. Set up cooking as follows:
  • Stage 1: Combination cooking, Fan plus 170°C, 50% moisture, 5 minutes

  • Stage 2: Combination cooking, Grill 2, 20% moisture, 14 minutes.
  1. Slide the frittata out onto a warmed serving plate and cut into wedges to serve.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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