Monday, April 14, 2008

SQUASH, LEEK, & FETA FRITTATA

I am reading such a great book at the moment: 'Vegetable Heaven' by Catherine Mason. There's plenty of inspiration - vegetables with new partners and flavours - without anything too complex or demanding. Probably one reason why the recipes all sound so great is that a lot of them revolve around cream and cheese - an important source of protein when your diet is mainly veg, but not exactly heart-healthy. She describes a tart made with feta, cream and squash, and when I was looking in the fridge last night for something fast, I decided that feta and squash probably was a happy partnering.

I just pared down the fat a little and served it with some steamed potatoes. This isn't low-fat all the same, but for a weekend indulgence that's quick and easy, it's perfect.

1/2 medium squash, roasted with 1tbsp chopped sage
2 slender leeks, sliced

5 eggs, beaten with 2tbsp low-fat creme fraiche
75g feta cheese, crumbled

Serves 2

Saute the leeks in a frying pan, just until they soften - not brown - maintaining the bright green colour. Throw in the squash and turn it for a moment to warm up. Now make sure the veg are evenly distributed, then tip in the egg and creme fraiche mixture. Preheat the grill to high. Swirl the pan to make sure there are no gaps and scatter the feta evenly over the top. Keep over a med-high heat for a couple of minutes, until browned underneath (peep using a spatula). Slide the pan under the grill until it's set on top and serve in wedges.