Squash and Feta Frittata
Squash and Feta Frittata

Ingredients

Method

  • 2 onions, sliced
  • 650g squash, thinly sliced
  • 2 grated garlic cloves
  • 5cm piece of ginger, grated
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • ½ tsp ground chilli
  • 1 tbsp olive oil
  • Salt and pepper
  • 8 eggs, beaten
  • 160g feta, crumbled
  • Minted yoghurt, to serve
  • Preheat the oven to 200C. Tip the squash and onions into a roasting tin, add the ginger, garlic, spices, and oil, then season well, mix and cover with foil. Bake for 35 mins.
  • Stir the vegetable mix and pour over the eggs. Scatter over the feta and bake for another 20 mins, or until set. Cut into squares, and serve with salad and mint yoghurt.
50 mins
4 serving
This recipe pairs perfectly with the Sons & Daughters Rosé 2020 from Margaret River, Australia.

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