Squash, halloumi and chilli omelette

Squash, halloumi and chilli omelette
Random recipe review A mad mixture! 4.5/5 What a strange mixture of ingredients yet it worked really well. The Judge

Servings:	Serves 4
Calories per serving:	311
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

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.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

2 teaspoons olive oil
Freshly ground black pepper
200g (7 oz) halloumi cheese; sliced and chopped
500g (1lb 2oz) squash or pumpkin flesh; peeled and diced to about sugar-cube size. Almost any type of squash will do.
2 red chillies; finely chopped, de-seed them if you don't want it too hot
1 garlic clove; peeled and crushed (or to taste)
2 teaspoons of balsamic vinegar
A handful of fresh basil leaves; chopped
6 free range eggs; beaten

Mise en place

Preheat the grill

Method

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.
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..
Add the chillies and garlic and cook for a further few minutes.
Pour in the vinegar and move it around to deglaze the pan.
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.
Sit the pan under the grill and heat for 5 minutes or until the top goes golden brown.
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.

Squash, coloured
Toasted halloumi cheese

Variations

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

A wide variety of omelette recipes

We have a number of omelette recipes from simple plain omelettes to elaborate deep-dish Spanish omelettes:

Plain omelette
Cheese omelette
Biarritz omelette - inspired by Biarritz potatoes
Garlic chive omelette
Lebzelteromelette (Ginger omelette) - A ginger omelette from the town of Steyr .
Smoked salmon omelette
Squash, halloumi and chilli omelette
Bayd de Zaitun (olive omelette)
Tortilla Española - A true Spanish omelette.
Tortilla 'batatas harras' - a Spanish omelette with chillies , garlic and coriander.
Frittata affogata - Literally meaning 'drowned omelette', this recipe comes from the Arezzo area of Tuscany.
Chuchu - a type of flat omelette from Azerbaijan, with a copious quantity of vegetables and herbs.
Borage frittata - a type of Italian omelette with borage as a filling.

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