Golden leaves, cosy kitchens, and comforting flavours — autumn’s here, and it’s time to crack on with this delicious Autumn Harvest Frittata! Packed with seasonal veg and creamy feta, it’s a tasty way to make the most of your Country Lane free-range eggs.
Serves: 4 | Prep: 10 mins | Cook: 25 mins
Introduction
Celebrate the best of the season with this wholesome Autumn Harvest Frittata. Made with roasted butternut squash, spinach, and creamy feta, this simple one-pan dish is packed with colour and flavour. Perfect for brunch, lunch, or an easy midweek supper, and made extra fluffy with Country Lane free-range eggs.
Ingredients
6 Country Lane free-range eggs
1 small butternut squash, peeled and diced
1 red onion, sliced
1 handful baby spinach
75g feta cheese, crumbled
1 tbsp olive oil
Salt and pepper, to taste
A few thyme leaves (optional)
Method
Preheat the oven to 200°C / 180°C fan / gas mark 6.
Place the diced squash and onion on a baking tray, drizzle with olive oil, season, and roast for 20 minutes until tender.
In a bowl, whisk together the eggs with salt, pepper, and thyme if using.
Heat an ovenproof frying pan, add the roasted vegetables and spinach, then pour in the egg mixture.
Scatter over the feta and cook on the hob for 2–3 minutes until the edges begin to set.
Transfer the pan to the oven and bake for 8–10 minutes until golden and set in the centre.
Serve warm or cold, cut into wedges — delicious with a side salad.