Squash and Beetroot Tortilla

• 450 g butternut squash
• 2 tablespoons olive oil
• 6 eggs
• 2 tablespoons cream (any type)
• 225 g small cooked beetroots
• 100 g goat's cheese

1. Cut the squash into 1 inch chunks.
2. Heat the oil and fry for 5 minutes Reduce the heat, cover and cook for another 10 minutes.
3. Beat the eggs and cream together with seasoning.
4. Peel and chop the beetroot into 1 inch chunks, add to the pan for 2 minutes then pour over the egg mixture.
5. Allow the egg to begin to set, then cover and cook for 5 minutes
6. Crumble the goat's cheese over the top and place under a hot grill to finish.
7. Serves very well with a rocket salad.

butternut squash, olive oil, eggs, cream, beetroots

Taken from www.food.com/recipe/squash-and-beetroot-tortilla-187846 (may not work)