Halloumi, Potato, and Spring Greens Frittata
This Halloumi, Potato, and Spring Greens Frittata is a perfect light lunch or dinner, ideal for the sunny spring months. Halloumi and potatoes are baked together with eggs and tomatoes, creating a delicious, golden frittata that's both satisfying and nutritious.
2 tbsp olive oil
300g tin peeled new potatoes, drained, patted dry, and sliced into 5mm rounds
175g pack halloumi, sliced
200g sliced spring greens
½-1 red chili, finely sliced (optional)
8 eggs
100g cherry or plum tomatoes, halved
Green salad, to serve (optional)
Directions:
1. Heat 1 tbsp oil in a medium ovenproof frying pan over a medium heat. Fry the potatoes for 5 minutes, tossing occasionally, until golden and starting to crisp. Transfer to a plate.
2. Add the halloumi to the pan and fry for 3 minutes, turning halfway, until lightly golden but still soft; transfer to a plate. Preheat the grill to medium-high.
3. Add the remaining oil to the pan and soften the greens and chili (if using) for 2 minutes. Return the potatoes to the pan. Beat the eggs in a bowl, season, then pour over the veg. Swirl the eggs around the pan for 2 minutes, then arrange the halloumi on top, pulling some of the greens so they poke out. Dot over the tomatoes, then place under the grill for 5-6 minutes until risen, golden, and set.
4. Loosen the edges of the frittata, slide out onto a board, and cut into wedges to serve alongside a green salad, if desired.
Prep Time: 5 mins
Kcal: 276 per serving