Squash, halloumi and chilli omelette

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Squash, halloumi and chilli omelette
Squash, halloumi and chilli omelette
Servings:Serves 4
Calories per serving:311
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:17th January 2013
Squash, coloured

The season for squashes and pumpkins is here again; so it's time to find recipes to use up those cucurbits.

This omelette is more like a Spanish tortilla that the traditional English omelette, so is a complete meal.

If you've not used halloumi cheese before, you have a treat in store. It is a full-flavoured chewy cheese that will not melt - you can even cook it directly on a barbecue grill! It is quite salty though so don't add any other salt to this recipe.


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Mise en place


  1. Add half of the oil to a large frying pan; twist in a few grinds of black pepper into the oil and sauté and toss the halloumi pieces until they take some colour, then set to one side.
  2. Add the remaining oil and sauté the squash until it is soft and beginning to take on some colour - about 10 minutes - make sure the squash is cooked to your liking as it's not going o cook much more in the omelette..
  3. Add the chillies and garlic and cook for a further few minutes.
  4. Pour in the vinegar and move it around to deglaze the pan.
  5. Add the cheese back and pour in the beaten eggs and cook over a very low heat until the base is set - about 5 minutes.
  6. Sit the pan under the grill and heat for 5 minutes or until the top goes golden brown.
  7. Scatter the basil over the top. slice up and serve.

Serving suggestions

Slice into triangles and serve hot or cold, accompanied by a green salad.


Add a little grated cheddar cheese over the top before grilling.

See also

See also

See also

We have a number of halloumi recipes, most are combined with fruit - a good way to offset the high salt level of this cheese.

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