Squash and Beetroot Tortilla

A twist on the traditional frittata, for a lower fat version switch the goats cheese for feta.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 450  g  butternut squash
• 2  tablespoons olive oil
• 6  eggs
• 2  tablespoons  cream (any type)
• 225  g  small cooked beetroots
• 100  g  goat's cheese

Directions

1. Cut the squash into 1 inch chunks. Heat the oil and fry for 5 minutes Reduce the heat, cover and cook for another 10 minutes.
2. Beat the eggs and cream together with seasoning. Peel and chop the beetroot into 1 inch chunks, add to the pan for 2 minutes then pour over the egg mixture.
3. Allow the egg to begin to set, then cover and cook for 5 minutes
4. Crumble the goat's cheese over the top and place under a hot grill to finish.
5. Serves very well with a rocket salad.