Vegetarian Recipes | Squash & Spinach Frittata | Red Tractor

Vegetarian Recipes

Squash and Spinach Frittata Recipe

This vegetarian dish is so wholesome and delicious that is will keep even the most dedicated carnivore satisfied!

Red Tractor ingredients are monitored for safety, hygiene, animal welfare and the environment amongst other things. The Red Tractor logo on pack means your food or drink has met these responsible production standards and is fully traceable back to independently inspected farms in the UK.

Serves: 6 - 8


  • 1 large Red Tractor butternut squash, peeled and cut into small dice
  • 2 tbsp Red Tractor rapeseed oil
  • 8 eggs 
  • 100ml Red Tractor milk
  • Salt and black pepper
  • 150g Red Tractor spinach leaves
  • 60g Red Tractor goats cheese

For the salad: 

  • 50g hazelnuts 
  • 50g rocket leaves 
  • Handful each of basil, parsley and mint leaves edible flowers, if available
  • 4 tablespoons hazelnut oil
  • 1 tablespoon cider vinegar
  • 1/2 tsp Red Tractor caster sugar
  • Maldon salt


For the frittata:
  1. Preheat oven to 180C/350F
  2. Toss the squash pieces in 1 tbsp oil and roast for 20 minutes or until tender. Keep the oven on. 
  3. In a bowl, mix together the eggs and milk and season well with salt and pepper. 
  4. Heat the other 1 tbsp oil in a large, ovenproof frying pan and add the squash pieces. Pour over the egg mixture. Cook over a gentle heat for about five minutes, until it begins to cook.
  5. Scatter over the spinach pieces and crumble in the goats cheese. Move the pan around and gently move the egg with a spatula so that the spinach and goats cheese become integrated with the rest of the tortilla.  
  6. Cook for a further five minutes, then put the pan in the oven for a further few minutes until the tortilla has set and the top is golden.  
  7. Serve with the salad.

For the salad: 
  1. Toast the hazelnuts in a dry frying pan over a medium heat, shaking the pan from time to time and keeping a close eye that they do not burn. As soon as they start to smell of toasted nuts and turn slightly brown, take them off the heat. When they are cool enough, use a large knife to roughly chop them.
  2. Mix the rocket and herbs together in a salad bowl.
  3. In a separate bowl, mix together the oil and vinegar with a small whisk. Add the sugar and a pinch of Malden salt. 
  4. Toss the leaves in enough of the dressing to coat. Sprinkle with toasted hazelnuts. Serve.
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