Roasted squash & onion frittata recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Roasted squash & onion frittata recipe By Marina Filippelli - May 22, 2022 Squash, red onion and coriander is one of my favourite flavour combinations. Laura Edwards SERVES 6-8 PREP 10 MINUTES COOK 50-55 MINUTES 500g squash or pumpkin, peeled and cut into 2.5cm wedges (or diced) 1 large red onion, cut into thin wedges 3 tbsp olive oil 6 eggs 2 tbsp plain yogurt 25g coriander, leaves roughly chopped and stalks finely chopped separately 1 garlic clove, crushed 1⁄2 red chilli, thinly sliced into rounds Sea salt and freshly ground black pepper Preheat the oven to 200C/180C fan/gas 6. Put the squash and red onion in a roasting tin into which they fit comfortably in a single layer. Drizzle with 2 tbsp of the olive oil and season with salt and pepper. Roast for 30-35 minutes until tender and browning at the edges. Transfer to a large bowl and taste to check the seasoning. In a large measuring jug, beat together the eggs, yogurt and chopped coriander leaves. Season and set aside. Heat half a tablespoon of the remaining olive oil in a heavy-based, ovenproof, nonstick 20cm-22cm frying pan over a medium heat. Add the chopped coriander stalks, garlic and chilli and fry for 30 seconds or until their aroma is released. Add this mixture to the bowl with the cooked vegetables, then pour in the egg mixture and quickly stir to combine. Preheat the grill until very hot. Return the frying pan to a medium heat and add the remaining half tablespoon of olive oil. When the oil is hot, pour in the frittata mixture and quickly arrange the vegetables so that they’re evenly dispersed. Turn the heat to low, cover and cook for 10-12 minutes or until all but the top of the frittata is set. Finish the cooking under the preheated grill, about 10cm from the heat source. Cook until lightly coloured. Give the pan a shake to loosen the frittata, then transfer to a plate to cool. This will keep in the fridge for two days. To pack, wrap the whole frittata in baking paper, or first cut it into wedges and wrap individually, if you find that easier. Buy the book Our recipes are from Foolproof Picnic by Marina Filippelli, which will be published on 9 June by Quadrille, price £12.99. To pre-order a copy for £11.04 until 6 June, go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved