1 tbsp olive oil
350g diced butternut squash
1 red onion, sliced
1 clove garlic, crushed
1 tbsp chopped fresh sage or 1 tsp dried
1/2-1 tsp dried chilli flakes
40g rocket leaves (+ extra to serve)
6 Purely Organic eggs
100g feta cheese, crumbled
a handful of pumpkin seeds
Heat the oil in a non-stick frying pan, then add the squash and onion and sauté for 4 minutes or until golden.
Add 2 tbsp water, cover the pan with a baking tray and continue to cook over a low heat for 5 minutes until the squash is tender and juices have evaporated.
Meanwhile, crack the eggs into a large jug and beat together. Add a little salt and plenty of ground black pepper.
Stir the garlic, sage and chilli into the pan and cook for 30 seconds or so. Next, stir in the rocket leaves and cook until wilted.
Add half of the feta and the beaten eggs. Give everything a good mix with a wooden spoon and cook for 1 minute until the eggs begin to set. Shake the pan to level the surface and cook for a further 4 minutes.
Scatter the remaining feta cheese and pumpkin seeds over the top of the tortilla, then place it under a hot grill and cook for 2 minutes or until the top is set and golden.
Leave to cool in the pan for about 5 minutes, before turning out onto a board and cutting into even slices. Serve with more rocket leaves and a drizzle of olive oil.