Roast butternut and blue cheese frittata

A delicious frittata that both veggie lovers and meat eaters will enjoy!
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Recipe from: 1 September 2016
Preparation time: 15 min
Cooking time: 1h 20


  • 2
    olive oil
  • 1
    large brown onion, thinly sliced into half moons
  • 500
    butternut chunks, peeled
  • 1/2
    ground coriander
  • 1/4
    all spice or mixed spice
  • 8
    free-range eggs
  • 125
    cream (or half milk, half cream)
  • 1
    wholegrain mustard
  • 125
    blue cheese, roughly crumbled into chunks
  • 100
    feta, crumbled
  • a handful of pine nuts
  • salt and black pepper
  • For the caramelised tomatoes:
  • 1/2
    Natura Sugars Golden Castor sugar
  • 250
    vine cherry tomatoes
Servings: Change Serving


Preheat the oven to 200º C.

Line and grease a roasting tin. Place the butternut on the tray and drizzle with 1 tablespoon olive oil. Season with coriander, mixed spice, salt and pepper.

Roast for about 35 - 40 minutes or until fork tender and golden.

Heat the remaining oil in a pan and sauté the onions until caramelised and soft.

In a separate bowl, whisk together the eggs, cream and wholegrain mustard. Season lightly with salt and pepper.

Grease a 23cm ovenproof pie dish. Lay the roast butternut, onions, half the feta and blue cheese on the base. Pour over the egg mixture. Scatter with remaining cheese and pine nuts.

Bake for about 35-40 minutes until puffed and golden.

In the meanwhile, start with the caramel. Place the sugar in a saucepan on a medium high heat.

Swirl the pan without stirring the sugar until the caramel is a dark amber colour.

Dip the tomatoes halfway into the hot caramel and place on top of the warm frittata.

Serve the frittata immediately with a fresh garden salad.

Reprinted with the permission of Bibby's Kitchen@36. To see more click here.

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