|1||onion — large brown, thinly sliced|
|500 g||butternut — peeled, chopped|
|1/2 tsp||coriander — ground|
|1/4 tsp||all spice|
|1 tsp||wholegrain mustard|
|125 g||blue cheese — crumbled|
|100 g||feta cheese — crumbled|
|pine nuts — handful|
|salt and freshly ground black pepper|
|1/2 cup||castor sugar — golden|
|250 g||cherry tomatoes — vine|
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.