Tasty Spinach, Walnut and Butternut Squash Fritatta (Easy oven method)

So technically this isn’t the traditional fritatta style recipe as it skips cooking it on the stove before finishing in the oven, it just goes straight to the oven. It takes a little longer than my other recipes but you can speed up the process by cooking the ingredients in advance. This fritatta also keeps really well, is good cold or reheated and lasts for 3 days in the fridge.

The most work you have to do for this fritatta is to prep the ingredients. Start by roasting off the butternut squash and frying the onions and garlic. I use 4 large cloves of garlic in this recipe. I’m a chef so… I use an aggressive amount of garlic when cooking. You can absolutely reduce the amount of garlic but I think it’s just right for this recipe. Finely chop the herbs, defrost your spinach or wilt it by lightly cooking it on the pan for a minute and add the seasonings.

Next, lightly whisk the eggs and cream/milk together, season and add to the other ingredients. Prepare your baking tray as pictured below, I use a 10 inch round cake pan lined with parchment. Transfer all of the mix to the lined pan and use the excess parchment to fold over the fritatta. This will prevent the top from burning while in the oven.