Today I am sharing possibly the easiest and tastiest meal I’ve made in a while.
I’m not usually a fan of eggs in quantities over two (quiche is my nemesis!), but for some reason when I saw this recipe I had to give it a go.
What you’ll need:
- 6 eggs
- 200g of feta
- 385g of butternut squash
- 1 red onion
- 1 garlic clove
- Chilli flakes (optional)
- Olive oil
Start by preheating your oven to 180C. Chop the onion, garlic and butternut squash into bite sized pieces. Drizzle with olive oil and season with S&P and chilli flakes. Roast for 20 mins. (Leave your oven on, you will need it again!)
Whisk your eggs well to make sure you’ve broken up the whites well and season with S&P. Crumble your feta and add it to the eggs. In a medium oven safe pan, heat some olive oil and roasted veggies making sure they are evenly spread across the pan. Pour in your egg and feta mixture and let sit. Lightly scrape the edges of the pan to make sure the frittata won’t stick. After about 5 mins on the stove, transfer to the oven and let it bake for 15-20 mins. Once there is little jiggle in the middle, it’s done! Allow to cool in the pan for a few mins, then scrape the sides again and slide onto a cutting board to slice and enjoy with a salad!
Couldn’t be easier! It will keep in the fridge for 4 days in an air-tight container. Mine didn’t last that long, as it was too delicious and I ate it for lunch and dinner two days in a row. No shame! You can enjoy it cold, or heat it up again. You’ll thank me when you bite into a feta filled morsel of delight!
This meal is filling, nutritious, and will keep you going without feeling heavy afterwards! Tag me in your photos if you give this a try using #HonestHealth and leave a comment below with your favourite lunch time meal.