Squash and sage frittata

Ingredients:

• 4 tbsp olive oil

• 2 large onions, halved and thinly sliced

• 1/4 tsp dried chilli flakes, crushed

• 2 garlic cloves, peeled and halved

• 1 butternut squash (about 650g), peeled, deseeded and cut into 1-2 cm dice

• 1 tbsp shredded sage leaves

• 8 large eggs

• 2-3 tbsp chopped flat-leaf parsely

• 15g butter

• 150g firm goats cheese

Method:

1. Fry the onions in olive oil until light golden, 20 mins.

2. Raise the heat and add the chilli flakes and squash and cook for a further 10 minutes.

3. Add the sage.

4. Whisk the eggs with the parsley.

5. Add the squash mix to the eggs. Add salt and pepper.

6. Heat the butter and add to the mix.

7. Scatter the cheese on top and cook in the oven until brown and set. About 20 minutes at 180 degrees. Grill if necessary.