Asparagus and butternut squash frittata

This was a very successful ‘clean out the fridge’ recipe. We had leftover butternut squash, asparagus, a single tablespoon of sour cream and some rapidly ageing eggs.

I thinly sliced the butter nut squash and put in salted boiling water for 5 minutes. Then I added the asparagus and boiled for a further five minutes. In the meantime I beat 5 eggs, added the tablespoon of sour cream and mixed well. I oiled an oven-proof dish with olive oil. When the vegetables were cooked I placed them into the dish, layered grated cheese on the top then poured in the egg mixture. This was all put into a pre-heated oven (200 degrees celsius) and cooked for about 20 minutes. I always have to turn the dish half way through as my oven does not heat evenly. It is cooked when a knife inserted into the middle reveals that the eggs are no longer runny.

We served this with a salad leaves and some sweet corn. It was a light and delicious supper. Leftovers the next morning eaten cold for breakfast were even better.

Despite the forecasts, it was a beautiful sunny spring day. My peppers are growing nicely in their pots.

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