Chorizo and goat’s cheese frittata

Great for a weekend brunch, lunch or a light dinner.

Serves 4 • Ready in 35 mins

2tbsp olive oil

1 red onion, sliced

350g prepared butternut squash chunks

120g diced chorizo 6 eggs, lightly beaten

120g goat’s cheese, sliced

3tbsp chopped fresh chives

1 Heat the oil in a large, non-stick frying pan. Add the onion and butternut squash and fry gently for 10 mins until both are softened, but don’t allow to turn brown.

2 Add the chorizo, fry for 2-3 mins, then pour in the eggs. Cook for 5 mins until the eggs are beginning to set.

3 Dot the goat’s cheese over the top and sprinkle with chives. Cook for a couple of mins, then pop under a hot grill until just set and golden.

Per serving: 430 cals, 31g fat,

12g sat fat, 11g carbs

TIP Make it veggie by swapping the chorizo with roasted peppers from a jar and adding 1tsp smoked paprika to the beaten egg