Roast Squash, Goats Cheese & Rocket Frittata

Frittata is perfect for breakfast, lunch, dinner or as a snack. This flavour combination is very fitting with the autumnal weather outside and squash being in season. It can be transported in Tupperware easily and will keep for a few day...if it will last!

Serves 6

Ingredients:

Frylight

1 squash, peeled, deseeded and cubed

1/2tbsp. olive oil

1large leek, sliced

60g rocket

80g goats cheese, sliced

10 large eggs

Salt and pepper

Methods:

1). Preheat the oven 190C/Gas 5.

2). Mix the squash with the olive oil and season. Roast for 35-40 minutes or until cooked. Then turn the oven down to 170C/Gas 3.

3). When ready to start making the frittata, crack the eggs into a large mixing bowl, season with salt and pepper and whisk thoroughly to combine.

4). Spray Frylight on the bottom of a 10-inch frying pan. Throw in the leeks and fry for approx. 10 minutes, until softened over a low heat (I sometimes add a teaspoon of butter, which definitely enhances the flavour).

5). Add the rocket and cook for a few minutes until the rocket has wilted slightly.

6) Add the roasted squash and goats cheese.

7). Pour over the eggs and cook on a low heat on the hob for 4 minutes.

8). Then transfer to the preheated oven and cook for 20 minutes, or until set.

9). Cut into 6 and enjoy!

Nutritional Composition (per serving):

Energy (kcal): 224

Fat (g): 14

Saturates (g): 5.1

Carbohydrates (g): 6.5

Sugars (g): 3.6

Protein (g): 17

The Sports Chef