Mixed Vegetable Frittata

High protein, low carb, make ahead for a full week, keeps you full, packs in the vegetables... it's all you could want from a lunchbox (even if I say so myself...)

Sliced into 10 to give lunchboxes for the week with a side salad

6 eggs
1 tbsp double cream
1 tsp paprika
Few drops Tobasco sauce
50g cheddar cheese, grated (optional)
1/2 butternut squash
1 courgette
1 small white onion
6-10 new potatoes
Oil for frying
Salt and pepper

1. Peel the butternut squash and grate
2. Whisk the eggs, double cream, paprika, Tobasco and a pinch of salt and pepper in a large mixing bowl. Add the squash to the eggs and mix through.
3. Wash the new potatoes and slice them along their length to give rounds, around 0.5cm thick
4. Bring the potato slices to the boil and just let soften for a minute or so, then drain and set aside.
5. Dice the onion and soften in a frying pan over a low heat in a little oil
6. Slice the courgette into thin slices and add to the onion pan to warm through and begin to soften
7. Grease a large baking dish (mine is around 9" square)
8. Put the first layer into the dish - the courgette and onion mix. Spread out to evenly cover the base of the dish.
9. Add the next layer, the potato slices, again spread out to cover the whole dish.
10. Top with grated cheese, if using, then add on the egg and squash mixture. Spread this around with a spoon so it covers all the dish, you want the liquid to get into all gaps and trickle down to the bottom of the dish too.
11. Bake at 180°C for around 40 minutes, until fully set.
12. Leave to cool and slice into portions - it keeps in the fridge for around a week