Ingredients
2 tbsp olive oil
350g butternut squash, washed, deseeded and cubed
Half tsp dried chilli flakes
1 clove garlic, crushed
250g brown closed cup mushrooms
6 eggs, beaten
50g 2oz mature cheddar cheese
Method
Heat the oil in a non-stick frying pan, add the squash and sauté for 5mins. Add 1 tbsp water, cover the pan with a lid or baking sheet and cook for a further 4mins or until the squash is tender.
Increase the heat, stir in the mushrooms and sauté for a further 4mins. Stir in the garlic, chilli, and season to taste. Reduce the heat.
Beat the eggs then pour into the pan, stir well. Cook for 1 minute, stir again then shake the pan to level the frittata. Reduce the heat, cover and cook for 4mins until the egg has almost set. Sprinkle over the cheese and pop under a hot grill cook for further 2-3mins until the top is golden. Serve in wedges with salad.