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Spicy squash and feta frittata
Fruit and vegetables
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
25g/1oz fresh
mint
leaves
½ green
chilli
, roughly chopped
1
lime
, juice and finely grated zest
Cooking ingredients
1 tsp ground
cumin
2 tsp smoked
paprika
½ tsp ground chilli
1 tbsp
olive oil
½ tsp
sea salt
flakes
freshly ground
black pepper
½ tsp
sea salt
flakes
Dairy, eggs and chilled
8 free-range
eggs
, beaten
160g/5¾oz
feta
, crumbled
4 tbsp low-fat plain
yoghurt
Back to recipe
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