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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 eggs
  • ½ block halloumi
  • 1 large handful of spinach
  • 1 green chilli deseeded and finely chopped, optional
  • salt&pepper

Method
 

  1. Lightly whisk the eggs in a mixing bowl. Coarsely grate the cheese and add to the eggs.
  2. Finely chop the spinach, add to the eggs.
  3. Add the chilli, if used and season with salt and pepper.
  4. Heat a spoonful of oil in a non-stick frying pan. Pour in the mixture and let it spread out evenly.
  5. Cook for about 10 minutes, until the surface has almost set.
  6. 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.
  7. Transfer the frittata to a plate, let it cool slightly, then cut into wedges or squares.