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Squash and Beetroot Tortilla

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“A twist on the traditional frittata, for a lower fat version switch the goats cheese for feta.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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.

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