Pumpkin, halloumi & chilli omelette

30-60 minutes 400 kcal or less autumn butternut quash butternut squash easy vegetarian halloumi cheese mains omelette seasonal vegetarian main

N/A

Serves 4

Source

Ingredients

2 tbsp olive or rapeseed oil

175g halloumi cheese , sliced

500g pumpkin or butternut squash , diced

2 red chillies , seeded and finely chopped

1 garlic clove , finely chopped

2 tsp cider or balsamic vinegar

small bunch mint , roughly chopped

6 eggs , beaten

Method

Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins on each side until golden, remove from the pan and set aside. Add the remaining oil to the pan, then cook the squash for about 10 mins, until soft and starting to colour. Add the chilli and garlic and cook for a further 2 mins. Pour over the vinegar, then put the halloumi back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set.

Heat the grill to high. Flash the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.