Halloumi Frittata with Red Peppers
So now that I work at home more often, I’ve started enjoying cooking a simple meal at lunchtime instead of having to grab a pre-packed sandwich from the nearest shop. A halloumi frittata is perfect for this, I switch out the vegetables with whatever I have in the fridge but I usually have red peppers and baby plum tomatoes in there so they are often included! Spring onions are perfect to add a bit of flavour as well.
It only takes minutes to make and then I have my person-sized halloumi frittata ready to eat, served with a bed of salad if I’m feeling extravagant but quite often eaten standing up at the kitchen counter (from a plate usually I promise!).
My small omelette pan is ideal for this, it makes the perfect frittata with two eggs plus my fillings.
But what is a frittata?
If you like the look of this frittata/omelette/egg dish but are wondering exactly what a frittata is, then let me tell you. Whereas your omelette fillings are added in the centre before folding it over, with a frittata the fillings are added in with the eggs.
It is also started off on the hob or stovetop then finished off in the oven, unlike an omelette which is cooked completely on the hob.
Of course from the name we can also tell that a frittata is from Italy whereas an omelette is from France. The Spanish version is a tortilla or Spanish omelette, which contains potatoes.
All of them are delicious ways to enjoy eggs! I find frittatas really easy to make as there isn’t much hands on time and not much can go wrong. Omelettes can sometimes be tricky to make and fold!
So when I can make this in about ten minutes at home from a few simple ingredients, I feel like I’m winning because I haven’t bought something pre-packaged and its a healthy option too!
I use the lighter reduced-fat halloumi because I am counting the calories at the moment but feel free to use normal halloumi if that’s not something you’re into.
A great light lunch option
On WeightWatchers Flex (the program is called Freestyle in the US) this is just 3 smartpoints which I think is great for a filling lunch and leaves me lots of points for the rest of the day! Eggs and the vegetables are zero points, so you only need to count the points for the halloumi.
If you like this summery recipe, you might also fancy trying some of these other recipes:
- feta, pepper and courgette filo pie
- roasted pepper and thyme soda bread
- spring vegetable frittata (from the recipe book Hungry Healthy Happy by Dannii Martin)
Love halloumi frittata? Make sure you save this on Pinterest for later!
Halloumi Frittata with Red Peppers
- 2 medium free-range eggs
- 4-5 spring onions sliced
- 5-6 cherry plum tomatoes sliced in half
- 1/2 a red pepper sliced
- 35 g lighter halloumi (reduced fat) sliced
- Fry the spring onions, cherry plum tomatoes and sliced red pepper in a little spray oil or light cooking spray in a small ovenproof frying pan for a few minutes until soft.
- Beat the eggs in a small bowl, season, then pour the eggs over the vegetables in the small frying pan. Swirl the eggs around the pan and use a wooden spoon to move the eggs aside as they set so that it cooks through.
- Allow to cook for a few minutes and in the meantime preheat your grill (broiler) to medium heat.
- Add the sliced halloumi on top of the frittata and then place the frying pan (make sure you are using an ovenproof one) under the grill to brown the top and cook through. Grill for 3-4 minutes, checking to make sure it doesn't burn or brown too quickly.
- Remove the frying pan from the oven using an oven glove. Allow to cool for a couple of minutes then use a spatula or wooden spoon to loosen the edges and slide the frittata onto a plate to serve.