Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Butternut Squash, Spinach and Goats Cheese Frittata

Served hot or cold, the humble frittata is a quick and healthy midweek meal plus leftovers can be used for lunch the next day. The mini versions of this Frittata are my go to for a veggie canapé. Every time I make them even the hardcore carnivores love them.

Serves: 4

Prep: 20 minutes
Cooking: 15 minutes
Total: 35 minutes

Difficulty: easy



1 butternut squash, peeled and cubed
1 tbsp olive oil
6 eggs beaten
200g feta crumbled
100g spinach shredded
100g frozen peas
Sprigs rosemary
50g sun dried tomatoes from a jar or supermarket deli section

Lay your squash on a baking tray, season with salt and pepper, nestle the rosemary sprigs under the squash and drizzle with olive oil.

Put in an oven at 200 degrees for 15 minutes.

Remove the rosemary and transfer the squash to a bowl adding the feta, spinach, peas and eggs.

Heat an oven proof frying pan, lightly oil it (I use spray oil) and pour in the frittata mix. Add the sun dried tomatoes and put in a 200 degree oven for 12-15 minutes until set on top.

Leave to sit for 5 minutes. It can also be made in advance and left to cool.

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