Garlicky bean salad with chorizo
Re-create a taste of Spain in your garden with this tapas style salad, perfect for nibbling on in the sun
Squash, sage & gruyère frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 small red onionfinely chopped
- 600g squashpeeled and cut into small cubes
- handful sageleaves, roughly chopped
- 6 eggslightly beaten
- 100g gruyèregrated
Nutrition: per serving
- kcal323
- fat21g
- saturates8g
- carbs14g
- sugars8g
- fibre3g
- protein20g
- salt0.76glow
Method
step 1
Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the onion, squash and sage. Fry over a medium high heat until soft and golden. This should take around 10 mins.
step 2
In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked squash and onion mix. Leave for 5 mins on a low heat, moving the mix around a little while it starts to set.
step 3
Once the frittata is set, but still a little wobbly on top, flash it under the grill to set. Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan.
