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Roasted Butternut and Feta Frittata
Roasted Butternut and Feta Frittata

Roasted Butternut and Feta Frittata

This dish combines two of South Africa's favourite traditional ingredients, butternut and feta. The whole cooking process is done in the oven using a frying pan or large ovenproof dish. A delicious vegetarian option for the whole family. Serve for brunch, lunch or supper.
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You Will Need:

Utensils:
  • vegetable peeler
  • small sharp knife
  • chopping board
  • measuring cups
  • measuring spoons
  • mixing bowl
  • tablespoon
  • measuring jug
  • wire whisk
  • large ovenproof frying pan or dish
Ingredients:
  • 1 small butternut, peeled and cut into 2 x 2 cm blocks
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium/large onion, coarsely chopped
  • Ina Paarman’s Vegetable Seasoning
  • ¼ cup (60 ml) Ina Paarman’s Creamy Honey Mustard Dressing
  • ¼ cup (60 ml) crumbled feta cheese
  • 4 eggs
  • ¾ cup (180 ml) fresh full cream milk
  • ½ t (2,5 ml) Ina Paarman’s Vegetable Seasoning
Utensils:
  • vegetable peeler
  • small sharp knife
  • chopping board
  • measuring cups
  • measuring spoons
  • mixing bowl
  • tablespoon
  • measuring jug
  • wire whisk
  • large ovenproof frying pan or dish
Ingredients:
  • 1 small butternut, peeled and cut into 2 x 2 cm blocks
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium/large onion, coarsely chopped
  • Ina Paarman’s Vegetable Seasoning
  • ¼ cup (60 ml) Ina Paarman’s Creamy Honey Mustard Dressing
  • ¼ cup (60 ml) crumbled feta cheese
  • 4 eggs
  • ¾ cup (180 ml) fresh full cream milk
  • ½ t (2,5 ml) Ina Paarman’s Vegetable Seasoning
Image

Ina’s Tip

Funny Face!\nFor a savoury main attraction for a kids party give the Frittata a funny face!

Method:

Adjust the oven rack to the middle position and preheat the oven to 200 °C.

Mix the butternut cubes, halved tomatoes and onion in a mixing bowl, season with 1 t (5 ml) Vegetable Seasoning and pour over Honey Mustard Dressing. Stir through.

Spread out in a large ovenproof frying pan and roast for 30 - 35 minutes until vegetables are browning and softening. Leave to cool for 5 - 10 minutes. In the meantime, beat the eggs, milk and ½ t (2,5 ml) Vegetable Seasoning together.

Sprinkle the feta over the vegetables. Pour egg mixture over and mix in lightly. Return pan to the oven and bake for 15 - 18 minutes until golden brown and firm.

Serve in wedges with a salad and fresh bread.

Roasted Butternut and Feta Frittata

This dish combines two of South Africa's favourite traditional ingredients, butternut and feta. The whole cooking process is done in the oven using a frying pan or large ovenproof dish. A delicious vegetarian option for the whole family. Serve for brunch, lunch or supper.
Roasted Butternut and Feta Frittata

You Will Need:

Utensils:
  • vegetable peeler
  • small sharp knife
  • chopping board
  • measuring cups
  • measuring spoons
  • mixing bowl
  • tablespoon
  • measuring jug
  • wire whisk
  • large ovenproof frying pan or dish
Ingredients:
  • 1 small butternut, peeled and cut into 2 x 2 cm blocks
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium/large onion, coarsely chopped
  • Ina Paarman’s Vegetable Seasoning
  • ¼ cup (60 ml) Ina Paarman’s Creamy Honey Mustard Dressing
  • ¼ cup (60 ml) crumbled feta cheese
  • 4 eggs
  • ¾ cup (180 ml) fresh full cream milk
  • ½ t (2,5 ml) Ina Paarman’s Vegetable Seasoning
Ina’s Tip

Funny Face!\nFor a savoury main attraction for a kids party give the Frittata a funny face!

Method:

Adjust the oven rack to the middle position and preheat the oven to 200 °C.

Mix the butternut cubes, halved tomatoes and onion in a mixing bowl, season with 1 t (5 ml) Vegetable Seasoning and pour over Honey Mustard Dressing. Stir through.

Spread out in a large ovenproof frying pan and roast for 30 - 35 minutes until vegetables are browning and softening. Leave to cool for 5 - 10 minutes. In the meantime, beat the eggs, milk and ½ t (2,5 ml) Vegetable Seasoning together.

Sprinkle the feta over the vegetables. Pour egg mixture over and mix in lightly. Return pan to the oven and bake for 15 - 18 minutes until golden brown and firm.

Serve in wedges with a salad and fresh bread.

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