Thanks to British Lion Eggs for the recipe. For more, see eggrecipes.co.uk
2 tbsp olive oil
225g butternut squash peeled, deseeded and diced
8 large British Lion eggs
1 can (400g) chickpeas
1 red pepper, deseeded and diced
50g rocket leaves
1tsp ground cumin
Pinch of dried flaked chillies
Salt and freshly ground black pepper
150ml sour cream (optional)
Handful of chopped coriander (optional)
- Preheat oven to 19oC/Fan 17oC/Gas 5. Lightly oil a baking tin.
- Heat the oil in a frying pan, add butternut squash and peppers. Sauté for eight mins or until almost tender. Transfer to the tin, stir in the chickpeas and rocket leaves.
- Beat the eggs with the cumin, chilli flakes and seasoning. Pour into baking tin over the vegetables, then place on a baking sheet and bake for 20-25 mins until set in the middle and golden on top.
- Leave to cool before turning out and cutting into squares. Serve warm or cold with a crisp salad. Mix a handful of chopped coriander with the sour cream and serve alongside.