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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 350 g butternut squash
  • 150 g halloumi cheese
  • 1 chilli
  • 1 garlic clove
  • 5 eggs
  • 1 Tbsp chopped mint or parsley
  • Salt and pepper

Method
 

  1. Peel and dice the butternut squash into 2cm cubes.
  2. Heat the oil on a non-stick frying pan and gently sauté the squash for about 10 minutes under cover.
  3. Meanwhile cut the halloumi into 2cm cubes. Deseed and finely chop the chilli. Finely chop the garlic.
  4. When the squash is tender add the halloumi, chilli and garlic. Stir for a couple of minutes.
  5. Lightly whisk the eggs with a couple of pinches of salt. Add the chopped herbs.
  6. When the halloumi & squash start to brown, pour this mixture over them. Cook for 5 minutes, until the base is set.
  7. 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.