Filling, healthy and completely yummy, this halloumi, squash and chilli omelette is perfect for lunch. Serve big wedges of it with salad, or even as a main course with some cold roasted meats.
- 500g butternut squash
- 1 red chilli
- 250g halloumi
- 1 garlic clove
- 6 eggs
- 2 tsp. white wine or cider vinegar
- 2 tbsp. oil
- 1 tbsp. freshly chopped mint
Peel the squash and remove the seeds, then dice into small cubes. Halve the chilli and remove the seeds and pith with the back of your knife, then thinly slice into half moons. Mmince the garlic.
Slice the halloumi. Heat half the oil in a large frying pan and fry the halloumi slices for 2-3 minutes on either side or until golden and crisp.
Remove the cheese from the pan and set to one side. Heat the rest of the oil and add the squash. Fry for 10 minutes, stirring often, until softening and golden. Add the garlic and chilli, stir and fry for 5 minutes or until the chilli and garlic are fragrant. Pour the vinegar on top and fry for a minute, then sprinkle on the mint and nestle the halloumi slices in with the veg.
Beat the eggs on top and pour over the veg. Cook over a medium heat for 5 minutes or until the base is set, then put the pan under a medium grill and cook for a further 5 minutes or until set on top.