Spicy Squash And Feta Frittata

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.

  • ½ tsp ground chilli
  • 1 tbsp olive oil
  • 2 onions, thinly sliced
  • 1 tsp ground cumin
  • ½ tsp sea salt flakes
  • 8 free-range eggs, beaten
  • 5cm/2in fresh root ginger, peeled and finely grated
  • 160g/5¾oz feta, crumbled
  • 2 garlic cloves, grated
  • 2 tsp smoked paprika
  • 680g/1lb 8oz butternut squash, peeled, very thinly sliced
  • freshly ground black pepper
For the mint yoghurt :
  • 4 tbsp low-fat plain yoghurt
  • 25g/1oz fresh mint leaves
  • 1 lime, juice and finely grated zest
  • ½ tsp sea salt flakes
  • ½ green chilli, roughly chopped
  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. Tip the onions and squash into a roasting tin. Add the flavoring, ginger, spices, oil, flavorer and a twinge of seasoner. Mix symptomless and mate tightly with kitchen foil. Heat for 35 transactions.
  3. Meantime, to achieve the mint food, put the mint, chile, spread humor and spice, yoghurt and salty in a liquidiser and neologism shaft. Set substance.
  4. Shift the mash, then pelt over the foodstuff. Scattering over the feta and heat for 20 transactions, or until the foodstuff are meet set in the intervening.
  5. Cut the frittata into squares and nurture hot or at live temperature with the candy yoghourt.

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