Pumpkin, halloumi & chilli omelette

Pumpkin, halloumi & chilli omelette

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(19 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
Create this colourful one-pan omelette using pumpkin or butternut squash

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal339
  • fat27g
  • saturates10g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein21g
  • salt1.92g
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Ingredients

  • 2 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 175g halloumi cheese, sliced
  • 500g pumpkin or butternut squash, diced
  • 2 red chillies, seeded and finely chopped
  • 1 garlic clove, finely chopped
  • 2 tsp cider or balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • small bunch mint, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 6 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. 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.

  2. 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.

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Comments (15)

lyvia972's picture
5

This recipe is delicious. The chilli gives it a nice kick and I loved the halloumi in it.
The butternut squash took a bit longer than 10 minutes to soften so I covered the pan for a few minutes to make it quicker. Next time I will cook the squash with the lid on.
Also, I would have liked the omelette a bit runnier so will flash it under the grill a couple of minutes next time, not 5 as stated in the recipe.

xdanicx's picture
3.75

Really tasty with a good hit of chilli. Added some spinach to give it a bit more substance and it went great!
Also seasoned with salt and pepper.
I used frozen butternut squash which I thawed mostly on the side before cooking - went slightly mushy when I cooked it but still tasted delish! Split it between three and was the perfect size for dinner!

samisweetheart12's picture
5

I was a little reluctant to try this recipe as I haven't had the best experience with omelette or frittata recipes, but my partner loves them so I tried and I think I've finally found one that I love!! Really really tasty and very easy to make! I've made it several times(always just for 2 so have halved the recipe) and always used butternut squash as its more widely available. Really nice and light and great just with some salad leaves.

jocampbell1's picture
5

Made this just as the recipe stated; delicious!

sarahfh's picture
4

Great, easy dinner when served with a salad. I like a bit of heat so kept the seeds in the chillis which made a nice change.

ellapot's picture

Gorgeous! Also tried with addition of chorizo and fresh basil instead of mint. Yummy!

annelisarkanen's picture
5

Delicious. Thought the addition of cider vinegar was odd but was in fact all good!

Frantic Flapjack's picture
5

This recipe used a great combination of flavours and textures. My husband turned his nose up when he asked what was for dinner but thoroughly enjoyed the end result. Served with a mixed salad.

babsfazekas's picture
5

Very nice. All the flavours work really well together and while the squeeky texture of the halloumi was a bit unusual in an omellette, it was a nice change from feta. The mint is great in it.

mmalta113's picture

Very nice. Use smoked halloumi which gave a nice flavour. Served with a mixed greens salad. Enjoyed by all.

jamesrucker's picture
5

Lovely combination of flavours.

Questions (2)

kimindex's picture

Can you make this as well with less eggs? I don't like things to taste too eggy! Thanks.

old librarian's picture

What heat level on the stovetop, and what size skillet? So how deep are the eggs? 5 minutes seems like a long time.

Also, is this 5 minutes under the broiler? That also seems like a long time. How far away is the top of the eggs from the broiler.

Thank you in advance. This recipe sounds fantastic!

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