Veggie Frittata Traybake

Served hot with a salad or cold in lunch boxes, this flavourful frittata is a fail-safe meal option.

Makes 9 Servings

  • 600g Two Chicks egg whites
  • 600g peeled diced butternut squash
  • 6 tbsp finely cut chives
  • 120g pitted black olives
  • 210g grated mozzarella
  • 150g drained / thawed sweetcorn
  • 1 1/2 tsp fine sea salt
  • Olive oil 


    • Preheat the oven to 200°C, fan / 220°C.
    • Line the base of a baking tin with a single sheet of greaseproof paper (so the frittata can be lifted out later). Alternatively, spray or brush the tin with oil to avoid the egg white sticking.
    • In a roasting tin, roast the squash for 20 minutes, turning once.
    • Whilst the squash is cooking, mix all the other ingredients together (excluding the mozzarella) in a large bowl and stir together.
    • Remove the butternut squash from the oven and adjust the temperature to 180°C, fan / 200°C, oven.
    • Add the squash to the mixture in your bowl. Stir to combine and pour into the lined baking dish.
    • Sprinkle the remaining mozzarella and place in the oven.
    • Cook for 35-40 minutes until the middle of the frittata is set. 
    • Leave to cool for 5 minutes before eating.