Roasted Butternut and Feta Frittata

Serves 4
This dish combines two of South Africa's favourite traditional ingredients, butternut and feta. The whole cooking process is done in the oven using a frying pan or large ovenproof dish. A delicious vegetarian option for the whole family. Serve for brunch, lunch or supper.

You will need

vegetable peeler
small sharp knife
chopping board
measuring cups
measuring spoons
mixing bowl
tablespoon
measuring jug
wire whisk
large ovenproof frying pan or dish

1 small butternut, peeled and cut into 2 x 2 cm blocks
1 cup (150 g) cherry tomatoes, halved
1 medium/large onion, coarsely chopped
Ina Paarman’s Vegetable Spice
¼ cup (60 ml) Ina Paarman’s Creamy Honey Mustard Dressing
¼ cup (60 ml) crumbled feta cheese
4 eggs
¾ cup (180 ml) fresh full cream milk
½ t (2.5 ml) Ina Paarman’s Vegetable Spice

Ina's Tip

Funny Face!
For a savoury main attraction for a kids party give the Frittata a funny face!

Method

Adjust the oven rack to the middle position and preheat the oven to 200°C.

Mix the butternut cubes, halved tomatoes and onion in a mixing bowl, season with 1 t (5 ml) Vegetable Spice and pour over Honey Mustard Dressing. Stir through.

Spread out in a large ovenproof frying pan and roast for 30 – 35 minutes until vegetables are browning and softening. Leave to cool for 5 – 10 minutes. In the meantime, beat the eggs, milk and ½ t (2,5 ml) Vegetable Spice together.

Sprinkle the feta over the vegetables. Pour egg mixture over and mix in lightly. Return pan to the oven and bake for 15 – 18 minutes until golden brown and firm.

Serve in wedges with a salad and fresh bread.