Cheesy Squash Fritatta
1 tsp coconut oil or olive oil, plus extra for greasing dish
250g butternut squash flesh, cut into small cubes or spiralised into thin noodles
1 small white onion, finely chopped
6 large eggs
a pinch of sea salt and ground black pepper
1 tsp dried thyme
30g Parmesan cheese, grated
Preheat oven to 180 ̊C/350 ̊F. Lightly grease the base and sides of an ovenproof dish (approximately 18 x 18 cm).
Heat the oil in a frying pan over a medium heat. Add the squash and onion. If using squash noodles, use a fork to gently separate the squash strands. Cook for 5-6 minutes, stirring occasionally, until the squash is tender. Transfer the squash and onion to the ovenproof dish.
Beat the eggs in a jug. Season with salt, pepper and thyme and stir well. Pour the egg mixture over the vegetables, ensuring they are covered well. Sprinkle on the Parmesan cheese.
Bake for 18-20 minutes, or until just set. Cut into four pieces and remove using a fish slice. Serve hot or cold.
Store any leftovers in an airtight container and refrigerate for up to 2 days.