Serves 2 generously as a main course or makes 6 portions to share for a picnic.
½ butternut squash
¼ bunch sage, shredded
200g goat's cheese (or feta)
10 eggs
Preheat the oven to 180C. Peel and dice the squash into 1cm chunks.
Preheat a medium-sized, oven-proof non-stick pan on the hob, add a little oil and add the squash, stirring until it goes a golden colour all over.
Add the sage and then pour over enough of the egg mix to half fill the pan.
Stir gently, then add the rest of the eggs. Scatter nuggets of the goats' cheese and place the pan in the oven for about 10 minutes.
Check the frittata; the middle should be very slightly runny. Leave to cool for about 5 minutes before serving.
This dish can be served warm or refrigerated overnight and served cold with salads. It also makes an ideal for vegetarian option for picnics.
