Butternut squash and labneh frittata
5 eggs (I bought 6 organic eggs from the Ripe Farm shop for Dh15)
500g (unprepared weight) butternut squash or pumpkin
1 white onion
1 bunch mint
Total cost: Dh28.60
Peel, deseed and chop the butternut squash or pumpkin into small cubes, approximately 1cm x 1cm.
Heat a couple of tablespoons of oil in a non-stick frying pan. Cut the onion into thin slices and add to the pan. Cook for three to four minutes before adding the butternut squash, seasoning with salt and black pepper and stirring well.
Continue to cook, stirring occasionally, until the squash is tender and starting to turn golden brown around the edges (approximately six to eight minutes).
Heat the grill to high. Beat the egg together in a small bowl, then add a generous handful of chopped mint leaves, the labneh and some seasoning. Mix well.
Make sure the onion and squash mixture is spread out over the base of the pan in a single layer. Pour over the eggs and reduce the heat. Cook for approximately eight more minutes, until the top is just beginning to set.
Place the pan under the grill for a couple more minutes, until the frittata is firm, golden and bubbling.
Cut into wedges and serve warm.
* The 30 in 30 recipe works on the premise that you have some basic store staples - such as oil, vinegar, butter, salt and pepper - at your disposal