• Laura Carbery

Squash, Sundried Tomato & Feta Frittata

Prep Time: 15 mins

Cook Time: 25 mins

Serves: 6 Adults


8 eggs

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.

© 2017 Hungry Munchkins by Laura Carbery

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