Halloumi and Runner Bean Frittata
This halloumi and runner bean frittata is a quick, satisfying meal that’s ideal for a relaxed weekend brunch, lunch or a light supper. Made with just a handful of ingredients, it’s a great way to make the most of seasonal runner beans while creating a filling meal with very little preparation.
The eggs and halloumi make this frittata naturally high in protein and calcium, making it a nourishing choice for anyone looking to include more protein-rich foods in their diet or support bone health. Serve it warm with sourdough and a crisp green salad for an easy meal.
The frittata is equally delicious warm or at room temperature, making it a good option for picnics or packed lunches.
Ingredients
Method
- Thinly slice the leek. Using a bean slicer or mandoline, slice the runner beans into long, thin strips.
- Lightly beat the eggs in a bowl. Stir in most of the grated halloumi and the dried oregano, reserving a small handful of the cheese for the topping.
- Heat a little olive oil in a non-stick frying pan over a low to medium heat.
- Add the leek and runner beans and cook gently for about 8 minutes until softened, adding a splash of water if needed to prevent them from catching.
- Pour the egg mixture evenly over the vegetables.
- When the frittata is almost set but still slightly soft on top, scatter over the remaining halloumi.
- Cover the pan with a lid and cook for a further few minutes until the eggs are fully set and the cheese has melted.
- If you prefer a golden, lightly crisp top, place the pan under a hot grill for 2–3 minutes instead of covering with a lid.
- Slice into wedges and serve warm with wild rocket, sourdough and a green salad.