Spicy squash and feta frittata with mint yoghurt

Spicy squash and feta frittata with mint yoghurt
Summary Not available
Diet : Vegetarian
Total time : 1 hour
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Spicy squash and feta frittata with mint yoghurt

Summary Not available
Total Time1 hour
Course: Main Course
Cuisine: Greek
Diet: Vegetarian
Keyword: 30-60 min, Healthy Vegetarian Recipes
Person: 4
Calories: 416kcal


  • 2 onion thinly sliced
  • 1 squash very thinly sliced
  • 2 garlic cloves grated
  • 1 inch ginger peeled and finely grated
  • 1 tsp ground cumin
  • 2 tsp paprika smoked
  • 5 tsp ground chilli
  • 1 tbsp olive oil
  • 5 tsp salt flakes
  • 8 free-range eggs beaten
  • 160 g feta crumbled
  • 1 tsp black pepper
  • 2 stem mint
  • 5 green chilies roughly chopped
  • 1 lime juice juice and finely grated zest
  • 4 tbsp yoghurt
  • 5 tsp salt flakes


  • 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


No extra notes


Sodium: 6635mg | Calcium: 404mg | Vitamin C: 57mg | Vitamin A: 21458IU | Sugar: 12g | Fiber: 8g | Potassium: 1026mg | Cholesterol: 366mg | Calories: 416kcal | Trans Fat: 1g | Saturated Fat: 10g | Fat: 22g | Protein: 21g | Carbohydrates: 38g | Iron: 5mg

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