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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.
INGREDIENTS :
- 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
METHOD :
- Preheat the oven to 200C/180C Fan/Gas 6.
- 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.
- 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.
- 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.
- Cut the frittata into squares and nurture hot or at live temperature with the candy yoghourt.
source https://alanavaleria.blogspot.com/2018/10/spicy-squash-and-feta-frittata.html
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