Squash, Spinach And Cheese Frittata - cooking recipe

Ingredients

12.5 oz butternut squash, peeled, chopped
8 None eggs, at room temperature
1/2 cup heavy cream
2 oz Parmesan cheese, finely grated, plus 2 tbsp
1 tbsp vegetable or olive oil
8.75 oz frozen spinach, thawed, excess liquid removed
2 cloves garlic, finely chopped
5.25 oz feta cheese, coarsely crumbled
None None mixed greens, to serve

Preparation

Preheat broiler.
Cook squash in boiling salted water for 5 mins, or until tender. Drain. Whisk together egg, heavy cream and 2 oz Parmesan. Season and set aside.
Heat oil in an 8 inch heavy-bottomed frying pan over medium-low heat. Add spinach, garlic and squash. Cook for 2-3 mins, or until heated through. Pour egg mixture over top, tilting pan to distribute evenly. Reduce heat to low. Sprinkle feta and remaining Parmesan over top. Cook for 5-7 mins, or until almost set.
Transfer to oven and broil for 5 mins, or until just set at center. Remove from heat. Let stand for 5 mins then turn out onto a cutting board. Cut into wedges. Serve with mixed greens.