Halloumi and spinach frittata
This delicate halloumi and spinach frittata can be sliced into lovely nibbles and served as an appetiser with a glass of fizzy, or can be served for lunch/brunch with toasted pita and a crispy salad. It’s also ideal as a snack for picnics, trips or in your lunchbox.
Ingredients
Method
- Lightly whisk the eggs in a mixing bowl. Coarsely grate the cheese and add to the eggs.
- Finely chop the spinach, add to the eggs.
- Add the chilli, if used and season with salt and pepper.
- Heat a spoonful of oil in a non-stick frying pan. Pour in the mixture and let it spread out evenly.
- Cook for about 10 minutes, until the surface has almost set.
- Turn on the grill in the oven, and put the pan under the grill for a couple of minutes to brown the top of the frittata.
- Transfer the frittata to a plate, let it cool slightly, then cut into wedges or squares.