Name: Pumpkin, halloumi & chilli omelette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: British
Ingredients: 2 tbsp olive or rapeseed oil; 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; small bunch mint roughly chopped; 6 eggs beaten

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Pumpkin, halloumi & chilli omelette

Pumpkin, halloumi & chilli omelette

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.31 ratingsRate

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

Vegetarian

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Avocado & leaf salad

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive or rapeseed oil
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
small bunch mint

roughly chopped
6 eggs

beaten

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Nutrition: per serving

kcal339
fat27g
saturates10g
carbs3g
sugars3g
fibre1g
protein21g
salt1.92g

Method

step 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.
step 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.

Recipe from Good Food magazine, September 2011

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A star rating of 4.7 out of 5.31 ratings

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