Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat a drizzle of olive oil over medium heat.
- Add the diced squash and cook until it’s tender—about 5-7 minutes.
- In a separate bowl, whisk together the eggs, Greek yogurt, salt, and pepper until smooth.
- Stir in the crumbled feta and the cooked squash.
- Pour this mixture into a greased oven-safe skillet.
- Bake in your preheated oven for 25-30 minutes, until the frittata is set and has a lovely golden top.
- Once out of the oven, let it cool slightly, then slice and serve. Add fresh herbs on top if desired.
Nutrition
Notes
Store leftovers in the fridge for 3-4 days in an airtight container, or freeze individual slices for longer storage. Reheat in the oven for best texture.