north african inspired frittata
Ingredients
30ml/2tbsp olive oil
225g/8oz butternut squash peeled, deseeded and diced
8 large British Lion eggs
1 can (400g) chickpeas, drained
1 red pepper, deseeded and diced
50g/2oz rocket leaves
5ml/1tsp ground cumin
pinch of dried flaked chillies
salt and freshly ground black pepper
150ml sour cream (optional)
Handful of chopped coriander (optional)
Paul Merrett says: "Eggs like spices. The cumin and chilli really add a twist to this dish and make it something more than your average frittata. Wait for a sunny day and serve it al fresco with warm pitta bread and a big crunchy salad for a great lunch dish."
Preparation: 5-10 mins
Cooking: 25-30 mins
Serves 4-6
Method
- Preheat the oven to 190C/Fan 170C/Gas Mark 5. Lightly oil a 20cm/8in non stick baking tin. Heat the oil in a non-stick frying pan, add the butternut squash and peppers and sauté for 8 mins or until almost tender and golden. Transfer to the tin and stir in the chickpeas and rocket leaves.
- Now beat the eggs with the cumin, chilli flakes and plenty of seasoning. Pour into the baking tin over the vegetables. Place on a baking sheet and bake for 20-25 mins or until the frittata is set in the middle and the top golden.
- Leave to cool for 5 mins, before turning out and cutting into squares. Serve warm or cold with a crisp salad. If you like, mix a handful of chopped coriander with the sour cream and serve alongside