Spicy squash and feta frittata with mint yoghurt
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.
Each serving provides 410 kcal, 26g protein, 21.5g carbohydrates (of which 14g sugars), 23g fat (of which 9g saturates), 6.5g fibre and 2.8g salt.
- 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
- ½ tsp ground chilli
- 1 tbsp olive oil
- ½ tsp sea salt flakes
- 8 free-range eggs, beaten
- 160g/5¾oz feta, crumbled
- freshly ground black pepper