Squash, Spinach And Cheese Frittata

• 12.5 oz butternut squash, peeled, chopped
• 8 None eggs, at room temperature
• 1/2 cup heavy cream
• 2 oz Parmesan cheese, finely grated, plus 2 tbsp
• 1 tbsp vegetable or olive oil
• 8.75 oz frozen spinach, thawed, excess liquid removed
• 2 cloves garlic, finely chopped
• 5.25 oz feta cheese, coarsely crumbled
• None None mixed greens, to serve

1. Preheat broiler.
2. Cook squash in boiling salted water for 5 mins, or until tender. Drain. Whisk together egg, heavy cream and 2 oz Parmesan. Season and set aside.
3. Heat oil in an 8 inch heavy-bottomed frying pan over medium-low heat. Add spinach, garlic and squash. Cook for 2-3 mins, or until heated through. Pour egg mixture over top, tilting pan to distribute evenly. Reduce heat to low. Sprinkle feta and remaining Parmesan over top. Cook for 5-7 mins, or until almost set.
4. Transfer to oven and broil for 5 mins, or until just set at center. Remove from heat. Let stand for 5 mins then turn out onto a cutting board. Cut into wedges. Serve with mixed greens.

butternut squash, eggs, heavy cream, parmesan cheese, vegetable, frozen spinach, garlic, feta cheese, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/27662 (may not work)