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Spicy squash and feta frittata with mint yoghurt

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This spiced frittata is great for a weekend brunch. You can roast the onion and squash in advance if you like and then add the eggs before serving.

 

Ingredients

  • 2 onions, thinly sliced
  • 680g/1lb 8oz butternut squash, peeled, very thinly sliced
  • 2 garlic cloves, grated
  • 5cm/2in fresh root ginger, peeled and finely grated
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • ½ tsp ground chilli
  • 1 tbsp olive oil
  • ½ tsp sea salt flakes
  • 8 free-range eggs, beaten
  • 160g/5¾oz feta, crumbled
  • freshly ground black pepper

For the mint yoghurt

  • 25g/1oz fresh mint leaves
  • ½ green chilli, roughly chopped
  • 1 lime, juice and finely grated zest
  • 4 tbsp low-fat plain yoghurt
  • ½ tsp sea salt flakes

Spicy squash and feta frittata with mint yoghurt

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