I’ve started toying with the idea of getting regular veg boxes delivered again. I’m in search of a way of forcing myself to post recipes more often – being confronted with vegetables not of my choosing that need to be used up in a 7 day period does wonders for my creativity. I’ve dipped my toe in the water by buying a one off box from Fin and Farm (£9, 6 veg variety) and been pleased enough, I’ll continue to mull the issue over and perhaps make it a regular occurrence. While I love ALDI for its affordability, I do yearn for food that’s been grown closer to home, and that’s not something they have to offer particularly often.
However, my emphasis in this recipe is not on the ingredients but on the practice of frittata making itself. A frittata is almost always the result of fridge foraging for me. This recipe has come about because I only had the seeded end of a butternut squash leftover, which can be tricky to turn into chips or chunks because of it’s shape. I also had half a box of (homemade) cauliflower rice sitting around that I had no clue what to do with. These are, heartbreakingly, the sort of odds and ends that end up in the bin in many households. Not enough people seem aware that, by quite simply adding eggs, you can turn any old leftover veg into a lovely meal.
An extra tip for wasting not and wanting not: reserve squash seeds. If you’re low on time, I’ll forgive you for discarding them, but I was fortunate enough to have the time to rescue mine today. I wrestled them away from the flesh of the squash, rinsed them in a sieve and patted dry with kitchen towel. I then put them in a bowl with just a drizzle of oil and a few shakes of a BBQ spice rub I picked up at the supermarket and then roasted at Gas 4 for about 10-15 minutes. They were lovely, I ate the lot there and then.
If you want a thicker frittata, by all means use more eggs. I might have done usually, but only had three to hand and as far as I’m concerned that’s plenty. If you’ve not got squash but have got sweet potato, use that. If there’s half an onion in the back of the fridge then shove that in there as well. Frittata recipes are so incredibly tweakable, please please do tweak away.
The only thing I might suggest you don’t toy with too much is the time. I spent a long time cooking the squash down gently before even adding the cauliflower to allow it to soften and sweeten, then cooked the cauli for a while too to let those flavours gently develop. If you’re in a rush, I’m sure you can get the job done with more oil and a higher heat, but it’s nowhere near as pleasing. I add the tomatoes right at the end because I like them to be just warmed through really as opposed to properly cooked, but chuck them in before that if you want.
1/2 a small butternut squash, grated
1/4 of a cauliflower, grated (or a box of supermarket cauli rice)
2 cloves garlic, finely chopped
small handful coriander, finely chopped
1 large tomato, chopped roughly into chunks
3 medium or 2 large eggs
small handful grated cheddar
- Heat a splash of oil (I use olive but whatever you have in) in a non-stick, small, oven proof frying pan. Add the squash and garlic. Cook gently on a low to medium heat until the squash has about halved in size and is beginning to go golden brown (between 15 and 20 minutes).
- Add the cauliflower and again, cook until about halved in size. Meanwhile, heat the oven to Gas Mark 4.
- Place the tomato chunks evenly throughout the pan. Beat together the eggs and chopped coriander, and evenly pour over the pan.
- Top the frittata with grated cheese.
- Cook the frittata in the oven for about 15 minutes or until the cheese is bubbling.
- Serve hot or cold.