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
• 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

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Tip the onions and squash into a roasting tin. Add the garlic
• ginger
• spices
• oil
• salt and a pinch of pepper. Mix well and cover tightly with kitchen foil. Bake for 35 minutes.
• Meanwhile
• to make the mint yoghurt
• put the mint
• chilli
• lime juice and zest
• yoghurt and salt in a blender and blend well. Set aside.
• Stir the squash
• then pour over the eggs. Scatter over the feta and bake for 20 minutes
• or until the eggs are just set in the middle.
• Cut the frittata into squares and serve hot or at room temperature with the mint yoghurt.