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Baked omelette with butternut squash & Feta

Baked omelette with butternut squash & Feta


This omelette is great for feeding a crowd and can be placed on the table for your guests to serve themselves

  • Feeds 6 Feeds 6
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    1418kj 342kcal
  • Fat
    High 36%
  • Saturates
    High 41%
  • Sugar
    Low 5%
  • Salt
    Med 18%

% of adult’s reference intake | Carbohydrates per serving : 12g

Bring Co-op to your front door

Big Bag Option


  • 50ml Co-op extra virgin olive oil, plus extra for brushing
  • 1 red onion, finely sliced
  • 1 large potato, peeled and cubed
  • 170g pack co-op fine beans
  • 8 Co-op British free range eggs
  • 2 tbsp Co-op double cream
  • Pinch chilli flakes
  • 1 thyme sprig, leaves picked
  • 2 tbsp finely chopped flat leaf parsley
  • 250g leftover baked butternut squash, cut into bite-size chunks
  • 150g Co-op Greek Feta cheese, crumbled


  1. Heat 2 tbsp of the oil in a frying pan and cook the onion over a low heat for 5-6 mins, until softened
  2. Remove and set aside
  3. Add the rest of the oil and fry the potato on a medium heat until for 10-12 mins, until soft and golden
  4. As the potato cooks, put the green beans in a heatproof bowl, cover with boiling water and leave for 2-3 mins, until slightly softened
  5. Refresh under cold water and set aside
  6. Remove the potatoes from the pan with a slotted spoon, season and set aside
  7. Beat the eggs in a bowl, stir in the cream, chilli flakes and thyme and season
  8. Preheat the oven to 180°C/fan 160°C/gas 4 and brush an ovenproof frying pan or baking dish with a little oil
  9. Spread the onion in a single layer and top with the potato
  10. Sprinkle over half the parsley, then add the beans and squash
  11. Crumble over the Feta and finish with the beaten eggs and remaining parsley, shaking the pan so the egg coats everything
  12. Bake in the oven for 35-40 mins, until the omelette is risen and golden

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