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lizzieodonoghue
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Preheat the oven to 180°C Fan. Grease and line a medium square tin with non-stick baking paper.
Heat the oil in a saucepan. Add the butternut squash and courgette and fry for 3 minutes. Leave to cool.
Whisk the eggs with the milk. Add the cooled vegetables, spring onions, tomatoes, cheese and basil. Beat together and pour into the lined tin.
Bake for 20 minutes until firm in the middle and pale golden. Leave to cool, then slice into finger shapes.