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Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients (for 4-6 people) :
-350g peeled butternut squash, chopped into 2cm piecesMethod: Preheat the oven to 200C°C/180°C fan oven.
-2 tbsp olive oil
-Sea salt and freshly ground black pepper
-2 onions, sliced
-A few thyme sprigs
-8 Posh Birds duck eggs
-50ml double cream
-100g Dolcelatte, diced
Put the butternut squash in a roasting tin, drizzle with 1tbsp oil and season.
Cook for about 30 minutes until soft and starting to brown round the edges. Then take out and cool.
Heat a non stick frying pan up and add the remaining oil, onions and thyme. Cook over a low heat, for about 20 minutes, until softened and starting to colour.
Whisk the eggs, cream and cheese together in a bowl and season. Add the squash to the frying pan, turn up the heat to medium then add the egg mixture.
Let settle and cook for 1 minute, then use a fork to pull the mixture away from the side and ruffle up, allowing some of the egg to fall into the spaces.
Make sure everything is distributed evenly and continue to cook for 5 more minutes.
While the base of the omelette is cooking, turn the grill on high and pop the frying pan under the grill until the top is lightly brown & setting.
Remove from the grill and allow to cool for 5 minutes.
Once cooled, turn out onto a plate, cut into wedges and serve!