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Creamy Feta Squash Frittata

A delicious and versatile frittata featuring tender squash and creamy feta, perfect for brunch or a light dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup diced squash (zucchini or butternut)
  • 6 eggs (free-range if possible)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup Greek yogurt (plain) for a creamy base
  • Salt and pepper to taste
  • Olive oil for cooking (extra virgin if possible)
  • Fresh herbs optional, but basil or parsley elevate the dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat a drizzle of olive oil over medium heat.
  3. Add the diced squash and cook until it’s tender—about 5-7 minutes.
  4. In a separate bowl, whisk together the eggs, Greek yogurt, salt, and pepper until smooth.
  5. Stir in the crumbled feta and the cooked squash.
  6. Pour this mixture into a greased oven-safe skillet.
  7. Bake in your preheated oven for 25-30 minutes, until the frittata is set and has a lovely golden top.
  8. Once out of the oven, let it cool slightly, then slice and serve. Add fresh herbs on top if desired.

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.