Squash and halloumi frittata
Frittata makes a lovely meal for lunch or supper. Alternatively it can be cooled/chilled and served as snacks, tapas or taken to a picnics and trips. This squash and halloumi frittata is perfect for party nibbles, particularly during the winter festivities. Cut it into bite-sized cubes and serve with aperitifs. Alternatively serve it warm with a crispy salad for lunch.
Ingredients
Method
- Peel and dice the butternut squash into 2cm cubes.
- Heat the oil on a non-stick frying pan and gently sauté the squash for about 10 minutes under cover.
- Meanwhile cut the halloumi into 2cm cubes. Deseed and finely chop the chilli. Finely chop the garlic.
- When the squash is tender add the halloumi, chilli and garlic. Stir for a couple of minutes.
- Lightly whisk the eggs with a couple of pinches of salt. Add the chopped herbs.
- When the halloumi & squash start to brown, pour this mixture over them. Cook for 5 minutes, until the base is set.
- Turn on the grill in the oven. Brown the top of frittata for 5 mins until puffed up and golden. Serve warm or let it cool and cut into wedges or squares.