• 225g butternut squash, peeled and cubed
  • 225g sweet potato, peeled and cubed
  • 6 medium British free range Woodland eggs, beaten
  • 2 garlic cloves, peeled and finely chopped
  • 2 red chillies, deseeded and thinly sliced
  • 100g Greek feta, crumbled
  • 20g basics Italian hard cheese, finely grated
  • 50ml 50% less fat crème fraîche by Sainsbury's
  • 1 tablespoon olive oil by Sainsbury's
  • 6-10 fresh sage leaves
  • 80g bag sweet herb salad by Sainbury's
  • ½ x 270g stonebaked ciabatta by Sainsbury's, baked and sliced , to serve


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4.

  2. 2

    Put the butternut squash and sweet potato in a bowl with a little water and over loosely with clingfilm. Cook in the microwave for 5 minutes on high. Drain and tip into a large bowl.

  3. 3

    Add the eggs, garlic, chillies, feta, hard cheese and crème fraîche. Season with freshly ground black pepper and mix gently until everything is combined.

  4. 4

    Heat the oil in a 20cm ovenproof frying pan and pour in the fritatta mixture. Top with the sage leaves and cook over a medium-low heat for 10 minutes.

  5. 5

    Transfer to the oven and cook for a further 20 minutes. Remove from the oven, slice into wedges and serve with the sweet herb salad and slices of ciabatta.

  6. 6

    Cook's tip: Make a quick dressing for the herb salad by whisking together 3 tablespoons of olive oil, 1 tablespoon of vinegar and 1 teaspoon of Dijon mustard.

Nutritional Details

Each serving provides
  • Energy 1796kj 429kcal 21%
  • Fat 22.5g 32%
  • Saturates 9.6g 48%
  • Sugars 7.4g 8%
  • Salt 1.46g 24%

% of the Reference Intakes

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