Pumpkin, halloumi & chilli omelette

Pumpkin, halloumi & chilli omelette

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(27 ratings)

Prep: 10 mins Cook: 30 mins


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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  • 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



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

  • 6 eggs, beaten



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


  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, questions and tips

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29th Oct, 2018
Delicious! I love all the flavours but really wasn’t sure that they’d work together; they do. Even my husband (if there’s no meat it isn’t a real meal) had seconds. As I had the oven on, I roasted half a pumpkin and chopped it up when it was cooked.
3rd Jul, 2016
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.
15th Apr, 2016
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!
26th Nov, 2014
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.
marmiteetponpon's picture
7th May, 2014
try this super delicious zucchini omelette at marmite et ponpon http://marmiteetponpon.com/2014/05/07/zucchini-omelette-eejjit-kousa-%d8%b9%d8%ac%d8%a9-%d9%83%d9%88%d8%b3%d9%89-suitable-for-vegetarians/
12th Oct, 2012
Made this just as the recipe stated; delicious!
ela_yar's picture
5th Jun, 2012
Very tasty.
13th May, 2012
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.
22nd Feb, 2012
Gorgeous! Also tried with addition of chorizo and fresh basil instead of mint. Yummy!
29th Jan, 2012
This recipe is great. Check out my easy omelette here: http://thenourishingroad.blogspot.com/2012/01/omelet-heaven.html Will soon be posting up my salsa recipe (lacto fermented to boost the nutrition! Natasha


27th Oct, 2015
Can you make this as well with less eggs? I don't like things to taste too eggy! Thanks.
old librarian
11th Jun, 2015
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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