Roast butternut and blue cheese frittata | Easy family favourite recipes (2024)

They’re not only good for breakfast, lunch and dinner but loved for their versatility in both savoury and sweet dishes. Yes, we’re all about eggs today. If you have eggs in the fridge, a quick and nutritious meal is not far off. On the table we have this roast butternut and blue cheese frittata with caramel dipped cherry tomatoes. Whether you call it a frittata, tortilla or crustless quiche, it’s one superbly good vegetarian dish. It’s sure to keep both veggie lovers and meat eaters clamouring for more.

In the early 90’s I was a devout vegetarian. It did however come with its own set of challenges. Eating out seemed more of a punishment than a pleasure. I’m sure some of you might still recall the vegetarian options on restaurant menus. It went something like this. Baked potato with sour cream, sweet mulched pumpkin and creamed spinach. That’s it. Take it or leave it. Hosting dinner parties weren’t any easier. As a newly-married novice cook, my kitchen skills were somewhat limited. My regular speciality of roast butternut with almonds left dinner guests bewildered and confused, not to mention starving! Vegetables have since been elevated to rock star status with the help of food visionaries like Yotam Ottolenghi and Hugh-Fearnley-Whittingstall of River Cottage fame.

As we become more aware of the health benefits of eating whole and plant-based foods, there’s a strong move toward organic and meat-free dishes. While this might fill some South African red meat fans with dread, I can assure you that once you start experimenting with vegetables, the results will soon convert you into ardent supporters.

My approach to cooking is always to maximise flavour, whether it’s meat or vegetable-dense dishes. One way of adding bags of flavour is by roasting. Another is to incorporate exciting textures and tastes like savoury and sweet. For this frittata I roast the butternut in ground coriander and all-spice. Next up are the creamy eggs. Softly whisked and puffed-up soufflé style with blue cheese and salty feta. How good? Waite, we’re not done yet.

A crown of red cherry tomatoes are dipped in hot caramel and piled on top. Now we’re done. For the caramel I use Natura Sugars Golden castor sugar. It’s super-fine texture and golden colour makes for a deep amber coloured caramel. Natura Sugars are unbleached and non-irradiated, a process which helps retain a distinctive molasses-rich taste. They’re my go to range of sugars, especially when it comes tobaking and savoury sweet combination cooking. Serve the frittata warm or at room temperature with a fresh garden salad for a delicious summer supper.

This post was sponsored by Natura Sugars. Content, recipes and opinions are my own.