Anchovy and Halloumi Frittata
This anchovy and halloumi frittata is a simple, satisfying dish that works well for brunch, lunch or a light supper. It’s high in protein and calcium, making it a good option for a filling meal, especially when served with exercise recovery or bone health in mind. The salty anchovies and halloumi bring plenty of flavour, while eggs provide a soft, comforting base. It’s best served warm, with sourdough or a simple green salad on the side.
Ingredients
Method
- Cut the halloumi into 1cm slices and fry in a dry pan or a little oil until lightly golden on both sides. Transfer to a plate, then cut each slice in half lengthways.
- In the same pan, gently sauté the shallot and red pepper until softened.
- Add the oregano and cook for 1 minute, stirring well.
- Pour in the beaten eggs and cook gently over a low–medium heat until almost set.
- Arrange the halloumi and anchovy fillets on top in a circular pattern.
- Cover with a lid and cook for a further few minutes, until the eggs are fully set.
- Cut into wedges and serve warm.