Preheat the oven to 180 degrees. Heat 1 tablespoon of the oil over medium heat in a large, heavy pan. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
Place the remaining tablespoon of oil in a 9-inch casserole disk, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash mixture. Remove the baking dish from the oven and pour in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Michael Kelly is an author, broadcaster and founder of GIY.
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