Make Ahead #1: Butternut, Rosemary and Feta Frittata

Whip up this frittata for brunch on Sunday and enjoy the rest for lunch this week

I FEEL LIKE FRITTATA HAS BEEN KIDNAPPED BY THE PROTEIN BRIGADE. But my indignation is just for show, as secretly I have joined the ranks of the protein obsessed. And am now spending an inordinate amount of time checking the protein content of foods and gaming my daily diet to hit my protein goals. Who am I even?!

The science doesn’t lie. After age 45 we lose 9% of our muscles mass annually unless we actively maintain it. Muscle isn’t just important to maintain a healthy weight, it literally helps move our skeleton from point A to B. It keeps us mobile and agile, thus preventing falls and injuries. My main ‘why’ is to prioritise protein for brain health and hormone health. I have been aiming for 20-30g of protein with breakfast and I feel like a new person. Yes, I know I sound like I have joined the Protein Cult. Maybe. But in a moderate way.

When I was studying to become a wholefood chef, a preoccupation with protein was frowned upon. Or to be fair to the college, I think they were trying to broaden our minds and encourage us to embrace all the wonderful sources of plant proteins available. And they did a great job as I now have a whole library of fab recipes showcasing beans, lentils, chickpeas, nuts, seeds, wholegrains and all the other wholefoods we love.

But if you know me, you’ll know that I am a cheese fiend and always have at least five different cheeses, Greek yoghurt, crème frâiche or sour cream and butter in the fridge. To bring this in line with sustainability goals, I consume moderately and have always supported organic, traditional and artisan dairy producers. I don’t believe that we absolutely need dairy for good health, but I feel good eating it and I enjoy it. And I find it extremely useful to tie ingredients together in zerowaste dishes and make vegetarian options more broadly appealing.

Ditto eggs. Some people just don’t like eggs, but if you do they are one of the most versatile foods available. If you have eggs at home, you have a meal. Eggs are also the perfect celebrant to marry leftovers in the form of a quiche, omelette or frittata. And contrary to popular lore, real men eat quiche! To prove my point: here is a snippet of Roger Moore as James Bond whipping up a quiche Sean Connery Appreciation Interlude

As always, I highly suggest using a recipe or at least a ratio template when making dishes. This ensures good results every time. I encourage creativity in the kitchen, but I have seen some really daft things. An old boyfriend once made me an Everything Omelette and didn’t bother to peel the onions! It was vile. He is now a pilot with Norwegian Airlines. I’ll leave you to draw your own conclusions.

Butternut, Rosemary and Feta Frittata

Makes 9 squares

This is a favourite eggy brunch dish that I make on a Sunday, which then also prepares me for the following week. The combination of sweet butternut, salty feta and aromatic rosemary works brilliantly. A very versatile recipe that makes a filling breakfast on the go or a satisfying workday lunch. And it is all made in one baking dish for less washing up.

Light olive oil or sunflower oil spray

2 cups (400g) cubed, peeled butternut squash

Salt and freshly ground black pepper

1 red onion, thinly sliced

2 tbsp finely chopped fresh rosemary

10 large eggs, beaten and seasoned

½ cup (50g) grated mature Cheddar cheese

½ cup (50g) crumbled feta cheese

Side salad, to serve

Method:

• Preheat the oven to 170°C. Lightly spray a 20cm square baking dish or baking tin with oil or grease with butter.

• Peel and dice the butternut squash and trim away any stringy bits, then put the squash cubes in the greased baking dish. Lightly spray with oil and season with salt and pepper. Bake in the oven for 25 minutes, until softened.

• Mix in the sliced red onion and rosemary with the butternut and bake for a further 10 minutes. 

• Gently stir the vegetables to combine, then pour in the beaten eggs and sprinkle both cheeses over the egg mixture.

• Return to the oven and bake for 17–20 minutes, until golden on top and just set.

• Serve lukewarm or cold with a side salad. 

Make Ahead: This recipe will stay fresh in the fridge, tightly covered, for up to three days. It also freezes beautifully. Simply cut into squares and freeze on a lined baking tray before popping the squares into freezer bags or freezer-proof containers for up to two months. Defrost in the fridge overnight or reheat in the microwave until piping hot. I keep roasted and frozen cubes of butternut in the freezer for this recipe as well as for soups, salads, etc. 

Nutrition per serving: 160 calories and 10g protein

Cash In The Kitchen: Free Webinar Helping You ‘Find’ Up to €300 Cash Tied Up in Your Kitchen

I would like to invite you to a free webinar of what might be my magnum opus. ‘Cash in the Kitchen’ is a culmination of my Green Living Kitchen Detox programme and the good work we did in our zerowaste test kitchen in DCU. Plus the lessons I learned processing my mom’s belongings and antiques after she passed. But this webinar isn’t sad, it is joyous! It is freedom! It is like a mini Christmas before Christmas.

My goal is to help you free up extra food and ‘stuff’ that you have tucked away in the kitchen which will free up a few bob for your wallet while also being good for the planet. I have learned that there is so much more that we can do than we could imagine. My method will help the average family of four save up to €300. The free webinars start in October, so just in time for Christmas. ‘Free’ money and ‘free’ freezer space. Win win.

The webinars are free and part of my ongoing zerowaste mission. The free webinar is so jam packed that you can crack on on your own. But there will be options for those who want a more comprehensive, guided process and ‘how to’ tools.

The free webinars and full programme will be running a few times a year, so simply reply to this email and I will send you the links to the next available free webinar and course. And if you are a company or community group who would like a bespoke webinar, you can get me on rozannestevens@me.com

Happy cooking!

xoxo

PS: If you feel that a friend, family member or colleague might enjoy the Cash in the Kitchen webinar, please send them this email.