Serves 6 portions
3.3 grams protein
0.3 grams fat
200g butternut squash, peeled and cut into small cubes
75g kale, chopped
3 spring onions, chopped
1 tbsp fresh thyme leaves
Preheat the oven to 180°C, gas mark 4. Steam the butternut squash for 10 minutes or until just tender. Steam the kale for 5 minutes and blot away any excess moisture with kitchen towel. Lightly beat the eggs in a bowl and mix them with the cooked squash, kale,spring onions and thyme. Season with salt to taste.
Pour the mixture into a large 6-hole silicone muffin tray and bake for 20-25 minutes or until the frittatas are set in the centre.
Leave to cool completely.
TO FREEZE: Unmould the frittatas and transfer them to a large plastic zip bag. Remove as much air as possile before sealing the bag, then label and date before freezing.
TO COOK FROM FROZEN: Preheat the oven to 180°C, gas mark 4. Put the frittatas on a baking tray and bake for 15 minutes or until cooked through. Alternatively, leave to defrost in the fridge for 3 hours and serve cool.
TO SERVE: Serve with a fresh watercress salad. To make a simple tasty dressing, mix ½ teaspoon Dijon mustard with 3 teaspoons cold water until smooth.
You can find other healthy recipes, soups, salads and main courses right here on the LighterLife Blog.