Butternut Squash and Ricotta Frittata

Butternut Squash and Ricotta Frittata

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Serves 4

Cooking time – 30 minutes

A healthy, low-fat lunchtime treat.


1 tbs extra virgin rapeseed oil 1 red onion, thinly sliced 450 g/ 14 ½ oz peeled butternut squash, diced 8 eggs 1 tbsp chopped thyme 2 tbsps chopped sage 125 g/ 4 oz ricotta Salt and freshly ground black pepper


  1. Heat the oil in a large deep frying pan with an ovenproof handle over a medium-low heat, then add the onion and butternut squash. Cover loosely and cook gently, stirring frequently, for 18 – 20 minutes or until softened and golden.
  2. Beat the eggs lightly with the thyme, sage and ricotta, then season generously with salt and freshly ground black pepper and pour onto the butternut squash.
  3. Cook for a further 2 – 3 minutes until the egg is almost set, stirring occasionally with a heat-resistant rubber spatula to prevent the base from burning.
  4. Slide the pan under a preheated grill, keeping the handle away from the heat, and grill for 3 – 4 minutes, or until the egg is set and the frittata is golden.
  5. Slice into wedges and serve with a baby leaf salad.

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