Pumpkin Halloumi Chilli Omelette Food

PUMPKIN, HALLOUMI & CHILLI OMELETTE

Steps:

• 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.

HALLOUMI OMELETTE

Steps:

• Break eggs into a bowl.
• Add milk, salt and pepper.
• Beat lightly.
• Add the butter to a preheated frying pan and increase the heat until the butter sizzles.
• Pour in the egg mixture and cook until the top is still liquid.
• Add the grated Halloumi and fold over one-third of the omelette.
• Reduce heat to medium and cook 2-3 minutes on each side Tip over onto a warm serving plate and serve with a fresh salad.