Spicy squash and feta frittata
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.
Each serving provides 410 kcal, 26g protein, 21.5g carbohydrates (of which 14g sugars), 23g fat (of which 9g saturates), 6.5g fibre and 2.8g salt.
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
- 160²µ/5¾´Ç³ú feta, crumbled
- freshly ground black pepper
For the mint yoghurt
Method
Preheat the oven to 200C/180C Fan/Gas 6.
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.
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.
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.
Cut the frittata into squares and serve hot or at room temperature with the mint yoghurt.
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