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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 5 eggs lightly beaten
  • ½ block halloumi
  • 8 anchovy fillets from a tin, drained
  • 1 shallot finely chopped
  • ½ red pepper chopped
  • ½ tsp dried oregano

Method
 

  1. 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.
  2. In the same pan, gently sauté the shallot and red pepper until softened.
  3. Add the oregano and cook for 1 minute, stirring well.
  4. Pour in the beaten eggs and cook gently over a low–medium heat until almost set.
  5. Arrange the halloumi and anchovy fillets on top in a circular pattern.
  6. Cover with a lid and cook for a further few minutes, until the eggs are fully set.
  7. Cut into wedges and serve warm.