MEAL MATHS – ROAST SQUASH & CHARGRILLED PEPPER FRITTATA

Ready in 45 minutes | Serves 4

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1. Preheat the oven to 200°C, gas mark 7 and line a baking tray with parchment. 
2. Drain the sunflower oil from the peppers into a bowl. Spread the butternut squash over the tray, drizzle with a little of the oil and season well. Roast for 20-25 minutes, until tender and lightly charred. Cool slightly. Cut the peppers into bitesized pieces and set aside.
3. Whisk the eggs and crème fraîche in a large bowl with ½ tsp freshly ground black pepper and a pinch of salt. Mix in the vegetables.
4. Warm 1 tbsp reserved oil in an ovenproof frying pan over a medium heat. Add the frittata mix and cook without stirring for 4-5 minutes, then transfer to the oven for 15 minutes, or until just set in the centre. Allow to cool slightly, then invert onto a plate and cut into wedges.

Delicious with a dressed salad, if liked