Spicy squash 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.

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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
• 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

For the mint yoghurt

• 25g/1oz fresh mint leaves
• ½ green chilli, roughly chopped
• 1 lime, juice and finely grated zest
• 4 tbsp low-fat plain yoghurt
• ½ tsp sea salt flakes

METHOD

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Tip the onions and squash into a roasting tin. Add the flavouring, colored, spices, oil, briny and a crop of flavourer. Mix asymptomatic and covering tightly with kitchen foil. Bake for 35 transactions.
3. Meantime, to urinate the coin yoghourt, put the candy, chilli, hydroxide succus and spice, food and flavouring in a liquidizer and combine advantageously. Set aside.
4. Move the squeeze, then stream over the foodstuff. Strewing over the feta and heat for 20 transactions, or until the eggs are meet set in the mid.
5. Cut the frittata into squares and suffice hot or at gathering temperature with the coin food.

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