Omelette recipe for 4 people, takes only 30 mins; recipe has rapeseed oil, halloumi cheese, butternut squash, red chilli, garlic clove, balsamic vinegar, mint and egg.
Pumpkin, halloumi & chilli omelette
Course: Omelette
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely chopped
- Red Chilli: 2 red chillies, seeded and finely chopped
- Egg: 6 eggs, beaten
- Halloumi Cheese: 175g halloumi cheese, sliced
- Mint: small bunch mint, roughly chopped
- Butternut Squash: 500g pumpkin or butternut squash, diced
- Balsamic Vinegar: 2 tsp cider or balsamic vinegar
- Rapeseed Oil: 2 tbsp olive or rapeseed oil
Directions
- Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins on each side until golden, remove from the pan and set aside. Add the remaining oil to the pan, then cook the squash for about 10 mins, until soft and starting to colour. Add the chilli and garlic and cook for a further 2 mins. Pour over the vinegar, then put the halloumi back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set.
- Heat the grill to high. Flash the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.
