Step 1

1. Roast the vegetables | Peel and slice the red onions | Peel the butternut squash and slice the thinner part into thin circles, dice the larger base part into bite-sized cubes | Place the sliced red onions and butternut squash pieces into a large baking tray | Drizzle with olive oil and a good pinch of salt, mix well and cook in the oven for 35 minutes

Step 2

2. Prepare the frittata mixture | Pour the plant-based whipping cream into a large mixing bowl and whisk until the cream turns thick and holds it shape | Once thick, pour in the Crackd The No-Egg Egg liquid and fold the two mixtures together

Step 3

3. Slice the spring onions and crumble the plant-based feta into small chunks | Add both to the frittata mixture (saving some for the top), along with the nooch and a pinch of salt and pepper | Mix well until the mixture comes together | Once the veg is roasted and cooled add this to the frittata mix (saving the roasted butternut squash circles for the top) | Now lower the oven temperature to 150ºC

Step 4

4. Assemble the frittata | Place a high sided frying pan over a low heat and add the plant-based butter to the pan | Melt the butter and spread it around the pan and up the sides until it's well coated | Then, carefully pour in the frittata mix and allow to cook over a low heat for 5-10 minutes until it begins to bubble and the edge of the frittata becomes firm | Place your roasted butternut squash circles on top of the frittata mix and sprinkle with the leftover spring onions and crumbled feta

Step 5

5. Cook the frittata | Take the frying pan off the heat and cook in the oven for 50-60 minutes, ensuring the mixture feels set in the middle and a knife inserted into the middle comes out clean | To finish, turn on the grill and move the frittata up to the top shelf and cook for a further 10 minutes or until golden brown

Step 6

6. Serve the frittata | Sprinkle the frittata with some herbs and cut into slices | Serve with a simple side salad