Squash, Sundried Tomato & Feta Frittata
Prep Time: 15 mins
Cook Time: 25 mins
Serves: 6 Adults
100g full fat natural yogurt
200g cooked new potatoes, cubed
75g feta cheese, crumbled
100g cooked butternut squash, cubed*
8 sundried tomatoes, roughly chopped
Handful fresh basil, roughly torn
1. Heat oven to 170C Fan.
2. In a large bowl, whisk together the eggs and yogurt, then add in all the remaining ingredients. Season with black pepper and give a good stir.
3. Pour into a non-stick ovenproof frying pan and place in the oven for 25 minutes until the frittata is set in the middle.
4. Serve hot or cold.
- Suitable for freezing
- Suitable for babies from 6 months +
- Allergens: Egg, Yogurt
*If using frozen butternut squash – Thaw and then cut into bite size pieces *If using fresh butternut squash – peel, deseed and chop into small pieces. Then either roast @180C for 25 minutes or place in a bowl, cover with clingfilm and microwave on high for 5-7 minutes.