Ingredients
100g butternut squash, peeled and grated
100g courgettes, grated
4 eggs, beaten
2 tbsp milk
3 spring onions, sliced
4 cherry tomatoes, diced
25g Cheddar cheese, grated
2 tbsp basil, chopped
2 tsp olive oil
Method
- Preheat the oven to 180°C Fan. Grease and line a medium square tin with non-stick baking paper.
- Heat the oil in a saucepan. Add the butternut squash and courgette and fry for 3 minutes. Leave to cool.
- Whisk the eggs with the milk. Add the cooled vegetables, spring onions, tomatoes, cheese and basil. Beat together and pour into the lined tin.
- Bake for 20 minutes until firm in the middle and pale golden. Leave to cool, then slice into finger shapes.
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