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
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