Happy Kitchen recipe: Butternut squash, sundried tomato and feta frittata

This is a feeling fragile choice and an easy recipe that can be prepared in advance. We like it both cold (with a salad for lunch) and warm (for supper). It fills you up, and the feta cheese and seeds included in the recipe contain tryptophan which is involved in the synthesis of the sleep hormone melatonin.

– Serves 2 –

2 tablespoons olive oil
200g butternut squash, diced into

2cm cubes
6 eggs
100g sundried tomatoes, drained and roughly chopped
50g sunflower or pumpkin seeds 50g feta cheese

1. Preheat the oven to 220°C.

2. Put the butternut squash in a roasting dish and sprinkle over 1 tablespoon of the olive oil. Roast it in the oven for about 15 minutes, or until it begins to soften. Remove it from the oven and leave it to cool.

3. Beat the eggs in a large bowl. Stir in the sundried tomatoes, butternut squash and seeds. Crumble in the feta and then gently mix everything together.

4. Heat the remaining olive oil in an ovenproof pan and pour in the egg mixture. Cook it gently on the hob for about 2 minutes or until the eggs start to set.

5. Place the pan in the oven for 8-10 minutes, or until the frittata has puffed up and turned a golden colour.

6. Cut it into wedges and serve it with a green salad.

I hope you found this blog post helpful in some way and I’m always keen to hear your thoughts - let me know over on Twitter @RachelKellyNet

Recipe from The Happy Kitchen: Good Mood Food by Rachel Kelly and Alice Mackintosh (RNutr).