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Ultimate Autumn Frittata

Ultimate Autumn Frittata
Ultimate Autumn Frittata

Packed with hearty roasted squash and red onions, then lightly grilled at the end to get those crispy golden edges, this frittata, made with Crackd The No-Egg Egg, is the perfect way to see in the cooler autumn days.

The star of the show is the creamy whipped cheese and "egg" filling, so delicious and, unbelievably, completely plant-based.

The secret to achieving this amazingly "eggy" filling is Crackd The No-Egg Egg, now available in Tesco stores across the UK! With the equivalent of 6 eggs per bottle, you won't miss any of the golden colour or silky richness of regular eggs with this plant-based substitute. It's also a wonderfully versatile ingredient, being pan, oven, microwave and even freezer-friendly!

Serves 6-8


Before you start

Preheat the oven to 180ºC, fan setting | Large baking tray | 20cm high sided frying pan | Large mixing bowl


  • 2 red onions
  • 1 butternut squash
  • 346g bottle of Crackd The No-Egg Egg
  • 35ml plant-based whipping cream
  • 100g plant-based feta
  • 3 tbsp nooch
  • 4 spring onions
  • Olive oil
  • 1 knob plant-based butter
  • Salt and pepper to taste

To serve

  • A few sprigs of fresh thyme or chopped green herbs


  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

  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

  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

  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

  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

  6. 6.

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