Kale and Butternut Frittata

method:

• Cut the skin from the squash and discard any seeds, chop into small dice, put into a pan and just cover with water. For the kale, strip the leaf part away from the tough stalks, roughly shred the leaves then place in a steamer. Sit the steamer over the pan of squash and steam for four minutes until wilted.
• Squeeze out any excess water, then transfer to a mixing bowl. Drain the squash well and add to the bowl.
• Heat half the oil in a medium frying pan, add the onion and garlic and cook gently for 10 minutes, stirring until soft and golden, add to the kale and squash.
• Add the cheese to the eggs, season with a little salt and pepper and stir into the vegetable mixture.
• Pour the remaining oil into the pan and place over a medium high heat. Add the egg mixture and, as soon as it begins to set, loosen it a little around the edges. Continue to cook the frittata over a low heat for about eight minutes until the egg has almost set. Meanwhile heat the grill.
• Pop the pan under a hot grill for two minutes until the top is golden and the frittata is cooked through. Cut into wedges and serve warm or cold.