Squash, pea & feta frittatinis

Squash, pea & feta frittatinis

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(8 ratings)

Prep: 20 mins Cook: 25 mins plus cooling


Makes 8
These mini Italian omelettes, with butternut squash and cheese, are baked in individual cases ready to be packed up for a picnic

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per frittatini

  • kcal83
  • fat5g
  • saturates5g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein5g
  • salt0.6g
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  • 250g butternut squash, peeled, deseeded and chopped into small pieces
  • 25g frozen peas
  • 100g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat oven to 200C/180C fan/gas 6. Put the butternut squash in a bowl, cover with cling film and cook in the microwave on High for 5-7 mins until tender. Meanwhile, line 8 holes of a muffin tin with squares of baking parchment – allow a little overhang at the top as the frittatinis will puff up.

  2. Divide the squash, peas and feta between the lined muffin holes – they should be quite full. Beat the eggs in a jug with some seasoning, then pour into the muffin holes. Put the tin in the centre of the oven and bake for 20 mins. Leave to cool for about 15 mins before packing into a cooler bag for transporting, or chill for up to 24 hrs.

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Comments, questions and tips

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18th May, 2015
Easy to make and ideal for picnics or packed lunches. They also look lovely
21st Mar, 2019
Can these be frozen?
goodfoodteam's picture
21st Mar, 2019
Thanks for your question. We think these are better if not frozen but it is possible to do so.
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