Photo of Butternut squash, chorizo & feta frittata by WW

Butternut squash, chorizo & feta frittata

Points® value
Total Time
1 hr 55 min
10 min
1 hr 45 min
This veg-filled frittata makes a healthier alternative to a pastry case quiche and any leftovers will taste great cold the next day


Butternut Squash

450 g, cut into 2cm cubes

Calorie controlled cooking spray

4 spray(s)

Red onion

1 medium, finely sliced

Yellow pepper

1 medium, seeds and stalk removed, chopped

Chorizo Sausage

125 g, roughly chopped


2 clove(s), minced

Rosemary, Fresh

3 sprig(s), leaves removed

Egg, whole, raw

6 medium, raw

Semi Skimmed Milk

50 ml

Light feta cheese

75 g

Salad leaves

1 portion(s)


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Bring a large pan of water to a boil and cook the squash for 3-5 minutes until tender.
  2. Meanwhile, mist a large nonstick frying pan with cooking spray and cook the onion and pepper over a medium heat for 2-3 minutes until tender. Add the chorizo and cook for 3-4 minutes until the oil has been released and the edges are starting to crisp. Add the garlic and rosemary and cook for a further 1 minute.
  3. Transfer the chorizo mixture to a rectangular baking dish, spread evenly over the base, then scatter over the roasted squash. In a jug, whisk together the eggs and milk and season well. Pour the mixture over the veg and scatter over the crumbled feta.
  4. Bake for 30 minutes, or until the frittata is set and golden. Remove from the oven and let stand for 10 minutes before cutting and serving with the salad.