Mexican Frittata Recipe

1 crushed clove garlic
1 tablespoon olive oil
1 lb butternut squash, seeded and cut into 1 inch cubes
Juice of 1 lemon
Chopped bunch of green onions
8 oz crumbled feta cheese or queso fresco
2 eggs
1 3/4 oz all-purpose flour
1/8 teaspoon ground nutmeg
Handful chopped fresh cilantro
Vegetable oil, for frying

For The Spicy Dip:

2 plum tomatoes
Juice of 1 lime
1 tablespoon white sugar
1 dried chipotle chili pepper
2 canned roasted red peppers in oil

How To Make It:

Put the chili in a bowl and cover it with boiling water. Let it sit for ten minutes, to soften, then drain the water off. Preheat the oven to 350 degrees F. Put the squash chunks in a roasting tin and drizzle the olive oil over them. Season with salt and pepper and roast for about twenty five minutes, until tender.
Combine the onions, feta, garlic, nutmeg, lemon juice, cilantro and eggs in a food processor and puree it. Add the squash, flour and some salt and pepper and puree the mixture until it is chunky. Cover and chill it for half an hour.
Slash the tomatoes and plunge them in boiling water, then let them cool and peel them. Quarter them and take out the seeds, then add them to the food processor with the roasted peppers, sugar, and chili pepper.
Puree the mixture, and then add the lime juice and a couple of tablespoons of the oil from the jar of peppers. Season the mixture and puree it again. Heat half an inch of oil in a skillet, then add a tablespoon of fritter mixture to the hot oil, and repeat. You can fry six at once.
Cook the frittatas for a few minutes, turning them halfway. When they are golden, they are done. Drain them and keep them warm while you do the rest. You will get about thirty fritters. Serve them with the chili dip. If you enjoy authentic Mexican food recipes, you will love these flavorful frittatas and the wonderful dip.