Spicy squash and feta frittata with mint yoghurt

Summary Not available

  • 2 onions (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 leaves
  • 5 green chilli (roughly chopped)
  • 1 lime juice (juice and finely grated zest)
  • 4 tbsp yoghurt
  • 5 tsp salt flakes
  1. Preheat the oven to 200C/180C Fan/Gas 6

  2. Tip the onions and squash into a roasting tin

  3. Add the garlic, ginger, spices, oil, salt and a pinch of pepper

  4. Mix well and cover tightly with kitchen foil

  5. Bake for 35 minutes

  6. Meanwhile, to make the mint yoghurt, put the mint, chilli, lime juice and zest, yoghurt and salt in a blender and blend well

  7. Set aside

  8. Stir the squash, then pour over the eggs

  9. Scatter over the feta and bake for 20 minutes, or until the eggs are just set in the middle

  10. Cut the frittata into squares and serve hot or at room temperature with the mint yoghurt

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