- 2 tbsp olive or rapeseed oil
- 6 oz halloumi cheese , sliced
- 18 oz pumpkin or butternut squash , diced
- 2 red chillies , seeded and finely chopped
- 1 garlic clove , finely chopped
- 2 tsp cider or balsamic vinegar
- small bunch mint , roughly chopped
- 6 eggs , beaten
- Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins on each side until golden, remove from the pan and set aside. Add the remaining oil to the pan, then cook the squash for about 10 mins, until soft and starting to colour. Add the chilli and garlic and cook for a further 2 mins. Pour over the vinegar, then put the halloumi back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set.
- Heat the grill to high. Flash the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.
Nutrition per serving
339 kcalories, protein 21.0g, carbohydrate 3.0g, fat 27.0g, saturated fat 10.0g, fibre 1.0g, salt 1.92g