Roasted butternut squash and corn frittata recipe
Created by The Tesco Recipes team
This delicious frittata is packed with frozen veg to save you time chopping! Blitz up the eggs with basil and lemon for fresh and zesty flavours that pair beautifully with the butternut squash. The perfect wholesome, autumnal family meal!
See method- Serves 4
- Takes 50 mins
- 329 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 500g pack frozen butternut squash chunks
- 2 large garlic cloves, crushed
- 2 red onions, cut into 2cm chunks
- 1 green pepper, cut into 2cm chunks
- 100g frozen sweetcorn
- 1 tbsp vegetable oil
- 8 eggs
- 20g fresh basil, most finely chopped
- 1 lemon, zested, half juiced
- 150g cherry tomatoes, halved
- 100g iceberg lettuce
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Shop ingredientsEach serving contains
- Energy
- 1380kJ 329.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 0.6g
- Sugars
- 18g
of the Reference intake
Carbohydrate 27.5gProtein 18.5gFibre 6.4g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Line an ovenproof pan or baking tray (about 26cm) with baking paper so it overhangs the edges.
- Toss the squash, garlic, onions, pepper, sweetcorn and oil together in the lined pan. Arrange in a single layer, then roast for 30-35 mins, tossing occasionally, until the squash is tender and lightly charred.
- Using a stick blender, briefly blitz the eggs, basil and lemon zest until pale green with small pieces of basil in. Pour over the roasted veg, then bake for 10-12 mins until golden and set.
- Meanwhile, toss the lemon juice, tomatoes and lettuce leaves together. Serve alongside the frittata.
- See more Frittata recipes
Freezing and defrosting guidelines
Freeze cooked frittata only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
