Serves
2
Butternut Squash and Sausage frittata
A simple recipe utilising using up some cooked veg. I use leftover roasties in recipes like this the day after a roast dinner.
Ingredients
- 1 tsp olive oil
- 1 onion, thinly sliced
- 100g red bell pepper, chopped
- 200g cooked sausages, chopped
- 100g cooked roasted or boiled butternut squash, chopped
- 4 medium eggs, beaten
- Small bunch fresh parsley, chopped
Directions
- Pop the olive oil in a deep-edged frying pan and add the onion and pepper. Stir for a few minutes on high heat.
- Add the sausages and butternut squash. Stir until hot.
- Season the beaten eggs with salt and pepper. Add them to the pan and move everything around so the egg coats everything.
- Turn the heat to medium and cook for 3 minutes.
- Place the pan under a hot grill (please ensure your pan is oven-friendly) and cook the top until it is all set.
- Sprinkle over the fresh parsley and serve.
- Kcal: 506
- Protein: 33g
- Fats: 34g
- Carbs: 15g
- Fibre: 5.1g
- Serving: [Fill in serving information]
