Ingredients:

  • 1 medium sized Butternut squash, chopped into cubes.
  • 1 tbsp olive oil, plus a little extra
  • 1 sprig rosemary
  • ½ red onion, sliced
  • 1 garlic crushed
  • 4 eggs
  • 100 ml nut milk
  • Handful of pumkin seeds for garnish at the end
  • Salt and pepper

Preparation:

  • Heat oven to 350 C, and place the skillet in the oven for 10 min.
  • Place the cubed squash on a tray and drizzle salt, pepper and olive oil and roast for 20 min.
  • Add the onion and garlic and roast another 10 min.
  • Whisk the eggs together with milk and sprinkle with some salt.
  • In a cast iron dish, place the squash, onion and garlic in it and then pour over the eggs to cover.
  • Sprinkle with seeds and fresh rosemary
  • Bake it until it sets 12-15 min

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