• Fry butternut squash for approx 10-15 mins gently until tender to the tooth
• Add onion after 10 mins and fry until softened and browned.
• Butternut squash will take longer so begin it 5-10 minutes before adding the onion.
• Whisk egg, grated cheese, milk and spices together in a jug, and then pour over the cooked vegetables.
• Cook for a few more minutes until most of the omelette seems solid.
• Place under grill to brown the top.

Serve With

• Serve with 80g carrot and 250g potato wedges per person.