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.