2 tbsp. olive oil
225g (8oz) butternut squash peeled, deseeded and diced
8 large (British Lion) eggs
400g chickpeas, cooked to pack instructions
1 red pepper, deseeded and diced
50g (2oz) rocket (arugula) leaves
1tsp ground cumin
pinch of dried crushed chillies
freshly ground black pepper
150ml sour cream (optional)
handful of chopped coriander
2. Now beat the eggs with the cumin, chilli flakes and plenty of seasoning. Pour into the baking tin over the vegetables. Place on a baking sheet and bake for 20-25 minutes or until the frittata is set in the middle and the top golden.
3. Leave to cool for 5 minutes, before turning out and cutting into squares. Serve warm or cold with a crisp salad. If you like, mix a handful of chopped coriander with the sour cream.
Carbohydrate 12.4g Protein 12.5g Fibre 4g Fat 13g