Paul Foster’s British Frittata
Made with British Lion eggs this take on a frittata celebrates British seasonal autumn ingredients. The sweetcorn and butternut squash add a natural sweetness, are quick to cook, and the dish is perfect for the family to share – it’s packed with nutritious ingredients too.
Ingredients
Serves 4 (with a side salad)
- 6 large British Lion eggs
- 20g sunflower oil
- 20g butter
- 100g grated British hard cheese (Snowdonia cheddar or Lincolnshire poacher)
- 1 small onion peeled and diced
- 1 clove garlic, crushed
- 5 sprigs thyme picked
- 100g diced butternut squash
- 50g pre-cooked sweetcorn
- 3 tbsp double cream
- 1 tbsp chopped parsley
- Salt and pepper to season
Method
- Pre-heat the oven to 180C fan/ 200C non-fan
- Season the butternut squash and drizzle with a small amount of the oil, bake in the oven for 8-10 minute until a knife just goes through.
- Add the oil and butter to a non-stick pan and warm over a moderate heat.
- Crack the eggs into a bowl and beat well with a whisk until no whites are showing, mix in the cream then season with salt and pepper.
- Chop the thyme leaves and add to the pan with the onion and garlic, sweat without colour for 2-3 minutes, add the butternut squash and the sweetcorn.
- Pour the British Lion eggs into a pan and give a little shake to ensure ingredients are spread evenly add the cheese and parsley after one minute and stir once gently.
- Allow to cook gently for 5 minutes without stirring.
- The top should still be slightly liquid in consistency, place the whole pan in the oven to finish off cooking for 4-5 minutes.
- Remove from the oven and check it is cooked in the centre with a knife.
- Carefully slide onto a wooden board and serve in the middle of the table with a side salad.
