Butternut Squash, Goat's Cheese & Spinach Fritatta

Ingredients

4 Spring onions, finely chopped

1 Tablespoon Rapeseed Oil/Olive Oil

6 Eggs, beaten

100g Goat Cheese

2 large handfuls of spinach, washed and chopped

1/2 medium sized butternut squash - roasted for about 30-40 minutes until and starting to caramelise

Method: 1. Pre heat the oven to 180 degrees. Spray an oven proof pan with oil and fry off the spring onion and spinach. Once wilted, set aside to cool

2. In the pan add some olive oil and once heated add a ladle full of egg to coat the bottom of the pan - this will resemble and omelette. Remove from the heat.

3. Into the remaining eggs, add the cooled butternut and the cooled spinach and spring onion.

4. Pour the egg mixture into the frying pan.

5. Crumble the goat's cheese on top.

6. Put the pan into the oven and cook the fritatta for about 20 minutes, until the egg mixture has set and is starting to golden on top.