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Spicy squash and feta frittata with mint yoghurt
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
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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Tip the onions and squash into a roasting tin. Add the garlic, ginger, spices, oil, salt and a pinch of pepper. Mix well and cover tightly with kitchen foil. Bake for 35 minutes.
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Meanwhile, to make the mint yoghurt, put the mint, chilli, lime juice and zest, yoghurt and salt in a blender and blend well. Set aside.
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Stir the squash, then pour over the eggs. Scatter over the feta and bake for 20 minutes, or until the eggs are just set in the middle.
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Cut the frittata into squares and serve hot or at room temperature with the mint yoghurt.
Spicy squash and feta frittata with mint yoghurt