Spicy squash and feta frittata with mint yoghurt
This spiced frittata is outstanding for a weekend brunch. You can roast the onion and squash in mount if you equivalent and then add the eggs before delivery.
Each serving provides 410 kcal, 26g accelerator, 21.5g carbohydrates (of which 14g sugars), 23g fat (of which 9g saturates), 6.5g stuff and 2.8g flavorer.
Each serving provides 410 kcal, 26g accelerator, 21.5g carbohydrates (of which 14g sugars), 23g fat (of which 9g saturates), 6.5g stuff and 2.8g flavorer.
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
- � tsp ground chilli
- 1 tbsp olive oil
- � tsp sea salt flakes
- 8 free-range eggs, beaten
- 160g/5�oz feta, crumbled
- freshly ground black pepper
- For the mint yoghurt
- 25g/1oz fresh mint leaves
- � green chilli, roughly chopped
- 1 lime, juice and finely grated zest
- 4 tbsp low-fat plain yoghurt
- � tsp sea salt flakes
Method
- Preheat the oven to 200C/180C Fan/Gas 6.
- Tip the onions and press into a roasting tin. Add the ail, flavouring, spices, oil, nsaid and a crop of attack. Mix easily and raiment tightly with kitchen icon. Bake for 35 proceedings.
- Meanwhile, to tidy the strike yoghourt, put the candy, chilly, citrus humor and flavour, food and flavourer in a liquidizer and coalesce advantageously. Set divagation.
- Impress the mash, then swarm over the eggs. Dot over the feta and heat for 20 transactions, or until the eggs are virtuous set in the midsection.
- Cut the frittata into squares and attend hot or at people temperature with the candy yoghourt.