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Feta Squash Frittata

A delightful and easy frittata made with creamy feta, sweet butternut squash, and Greek yogurt. Perfect for breakfast, brunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large large eggs
  • 1 cup cooked butternut squash, diced
  • 1 cup feta cheese, crumbled
  • 1/2 cup Greek yogurt
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • to taste Salt
  • to taste Pepper
  • Olive oil, for cooking
  • Fresh herbs (like parsley or dill) for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat a drizzle of olive oil over medium heat.
  3. Add the chopped onion and minced garlic, sautéing until soft and aromatic, about 3-5 minutes.
  4. Whisk the eggs in a bowl with the Greek yogurt, salt, and pepper until well combined and frothy.
  5. Gently stir in the diced butternut squash and crumbled feta into the egg mixture.
Cooking
  1. Pour the egg mixture into the skillet and let it cook on the stove for about 3-4 minutes, until the edges begin to set.
  2. Transfer the skillet to the oven and bake for about 20-25 minutes or until the frittata is fully set and golden on top.
  3. Allow it to cool for a few minutes, slice it up, and serve warm with fresh herbs on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or gently warm in a skillet. Can also be frozen for up to a month.