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Pumpkin, halloumi & chilli omelette

Pumpkin, halloumi & chilli omelette

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A star rating of 4.8 out of 5.29 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal339
fat27g
saturates10g
carbs3g
sugars3g
fibre1g
protein21g
salt1.92g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, September 2011

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Overall rating

A star rating of 4.8 out of 5.29 ratings
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