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Image / Living / Food & Drink

Simple Sunday dinner idea: Roast fennel, squash and chorizo frittata


By Meg Walker
30th May 2021
Simple Sunday dinner idea: Roast fennel, squash and chorizo frittata

Even fennel-phobes will enjoy this baked frittata recipe.

Fennel takes on a whole new world of flavour when roasted: gone are the brassier aniseed notes, and in their place comes an altogether more rounded and buttery deliciousness, sure to win over even the most ardent fennel-phobe.

A simple baked frittata is an incredibly easy and satisfying way to put dinner on the table and is ideal for anyone with an aversion to making pastry.

Roast Fennel, Squash, Chorizo & Basil Frittata
Serves 6-8

Ingredients

  • 400g butternut squash, peeled, deseeded and cut into 2cm thick wedges
  • 300g fennel, outer leaves removed, cut into 2cm thick wedges
  • 3 tbsp olive oil, plus 1 tsp and extra to drizzle
  • 1 red onion, thinly sliced
  • 150g chorizo, skinned and sliced
  • 250g spinach, washed
  • 12 free-range organic eggs, depending on the size of your pan
  • small bunch of basil
  • 1 garlic clove, crushed
  • 4 tbsp extra virgin olive oil
  • mixed-leaf salad (optional), to serve
  • sea salt and pepper

Equipment

24-26cm ovenproof pan or quiche dish

Method

Preheat oven to 200ºC/180ºC fan/gas mark 6. Toss the squash and fennel with 3 tbsp olive oil, and season well. Roast for 20-25 minutes, until golden and just tender.

10 minutes before the squash and fennel are cooked through, toss the red onion and chorizo in 1 tsp olive oil, season with salt and pepper, and add to the tray. Roast for another 10 minutes, then remove and leave to one side.

Meanwhile, put the spinach in a large dry pan over a high heat. Turn the spinach as it wilts, then remove and drain in a sieve, pressing out any excess water. Season the spinach with a little salt and a drizzle of olive oil.

Crack the eggs into a bowl, whisk and season well. Put most of the squash, fennel, spinach, onion and chorizo into the ovenproof pan or quiche dish. Pour over the beaten egg and finish with the remaining fillings so that they stick out over the top of the egg.

Cook in the oven for about 35-45 minutes, until the frittata has souffl’d up and the top is just firm to the touch. If it is still uncooked in the centre, cover with foil to prevent burning and cook until just firm.

While the frittata is cooking, chop the basil finely and combine with the garlic and the extra virgin olive oil, to create a loose basil oil.

Let the frittata cool a little, drizzle over the basil oil and serve immediately with a light mixed-leaf salad.

 

Extracted from Healthy Baking: Nourishing Breads, Wholesome Cakes, Ancient Grains and Bubbling Ferments by Jordan Bourke (O’Mahony’s Booksellers, approx €23). Photograph by Issy Croker.