A good way to use up leftover squash, and a very satisfying lunch with a slice of toast.

Ingredients

1	small onion, chopped
100	g butternut squash, cooked
100	g winter squash, cooked
20	g feta
2	eggs
150	ml 2% milk

Directions

1. Fry the onion until transparent in a non-stick pan.
   
   
2. Add chunks of squash, and stir until heated through.
   
   
3. Sprinkle small chunks of feta evenly.
   
   
4. Mix eggs and milk thoroughly, and pour over vegetables. Flatten the vegetables down so as to be covered by the egg mixture.
   
   
5. Fry until bottom and sides are set and top is still a bit runny, and then brown under grill.
   
   

Categories

Eggs, Vegetables, Brunch, Main Dish, Fry, Vegetarian, Gluten-Free, Kosher, Halal, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in calcium High in phosphorus High in riboflavin High in selenium Very high in vitamin A High in vitamin C

Bad points High in saturated fat Very high in cholesterol