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.



  • vegetable peeler
  • small sharp knife
  • chopping board
  • measuring cups
  • measuring spoons
  • mixing bowl
  • tablespoon
  • measuring jug
  • wire whisk
  • large ovenproof frying pan or dish


  • 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 Spice
  • ¼ cup (60 ml) Ina Paarman’s Creamy Honey Mustard Salad 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 Spice

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 Spice 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 Spice 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.

Ina's Tip

Funny Face!

For a savoury main attraction for a kids party give the Frittata a funny face!

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