Rosemary Squash Frittata

1Preheat your oven to 400°F (200°C).

2Peel and cut the squash (2 cups) into small cubes. In a baking dish, toss the squash (2 cups) with 1 tablespoon of olive oil (2 tablespoons), salt, and pepper. Roast in the preheated oven for 15 minutes or until tender.

3While the squash (2 cups) is roasting, crack the eggs (6) into the Thermomix bowl. Add the chopped rosemary, salt, and pepper to taste. Blend on speed 4 for 20 seconds until well-combined.

4Once the squash (2 cups) is roasted, reduce the oven temperature to 350°F (175°C).

5Heat the remaining 1 tablespoon of olive oil (2 tablespoons) in an oven-safe skillet over medium heat. Add the roasted squash (2 cups) to the skillet.

6Pour the egg mixture over the squash (2 cups) in the skillet. Cook on the stovetop for 2-3 minutes until the edges start to set.

7Transfer the skillet to the oven and bake for 10 minutes or until the frittata is fully set and lightly golden on top.

8Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.