Kuri squash, kale and carrots are in season. I've made use of these wonderful vegetables by concentrating their natural sweetness in a tray bake frittata. Gluten free, full of fibre and protein, this is a heart warming dish which works well alone or with a side salad.
Preparation time: 10 minutes
2 tablespoons coconut oil
Glug of olive oil
1 kuri squash
3 garlic cloves
Half teaspoon crushed black pepper
Pinch fresh parsley
Pinch of fresh rosemary
Pre-heat the oven to 180 degrees.
Halve the squash and remove the seeds.
Keep the skin on, roughly chop and add to a pan of boiling water. Simmer for 10 minutes.
Roughly chop the onion and crush the garlic.
Repeat with the carrots
Add the vegetables and seasoning to a large bowl and toss.
In a separate bowl crack the eggs and whisk.
Combine the vegetables and egg mix and transfer to a large baking tray. Place in the oven for 20 minutes.