Squash and Beetroot Tortilla

Name: Squash and Beetroot Tortilla
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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

Submitted by PinkCherryBlossom

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

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Ready In:: 30mins
Ingredients:: 6
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

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.
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.
Allow the egg to begin to set, then cover and cook for 5 minutes
Crumble the goat's cheese over the top and place under a hot grill to finish.
Serves very well with a rocket salad.

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RECIPE SUBMITTED BY

PinkCherryBlossom

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...

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