Cheesy Squash Fritatta



Protein (g)


Carbs (g)


Fat (g)


  • 1 tsp coconut oil or olive oil, plus extra for greasing dish

  • 250g butternut squash flesh, cut into small cubes or spiralised into thin noodles

  • 1 small white onion, finely chopped

  • 6 large eggs

  • a pinch of sea salt and ground black pepper

  • 1 tsp dried thyme

  • 30g Parmesan cheese, grated


Preheat oven to 180 ̊C/350 ̊F. Lightly grease the base and sides of an ovenproof dish (approximately 18 x 18 cm).

Heat the oil in a frying pan over a medium heat. Add the squash and onion. If using squash noodles, use a fork to gently separate the squash strands. Cook for 5-6 minutes, stirring occasionally, until the squash is tender. Transfer the squash and onion to the ovenproof dish.

Beat the eggs in a jug. Season with salt, pepper and thyme and stir well. Pour the egg mixture over the vegetables, ensuring they are covered well. Sprinkle on the Parmesan cheese.

Bake for 18-20 minutes, or until just set. Cut into four pieces and remove using a fish slice. Serve hot or cold.

Store any leftovers in an airtight container and refrigerate for up to 2 days.