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Season: Autumn 

Seasonal Spinach and Squash Omelette


2 large free-range eggs*
1 handful of fresh spinach*
2 tbsp. soft cheese* (e.g. ricotta)
150g roasted butternut squash*
1 clove garlic*, grated
Rapeseed oil*
Parmesan cheese

*available at Hampshire Farmers’ Markets


Whisk the eggs in a large bowl.
Finely chop the spinach and in a bowl combine with the soft cheese, garlic and eggs.
Mash the squash with a fork, remove the skin then add to the bowl.
Preheat the grill to medium-high.
Place a small frying pan on medium heat, drizzle with a little oil then pour in the mixture, making sure it forms an even layer.
Let it cook for 1-2 minutes, or until the sides start to bubble and get golden.
Grate a fine layer of Parmesan over the omelette, and then place under the grill for 3-5 minutes, or until golden and cooked through.
Season and serve.

Recipe inspired by Jamie Oliver

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