Cheesy Spring Green Frittata
Halloumi, potatoes and spring greens baked with eggs to make a colourful golden frittata. Try this as a delicious dinner or lunch.
Substitutes:
- No spring greens? Use cabbage, kale or cavolo nero instead.
- No onion? Use shallot instead.
- No halloumi? Try with feta instead - no need to cook before adding to the egg mixture.
- No potatoes? Try with sweet potatoes instead.
- No tomatoes? Add pan fried red pepper instead.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
150 g Spring greens (sliced )
2 Garlic cloves (chopped )
200 g Halloumi (sliced )
6 Eggs
5 Small potatoes (finely sliced )
1 Onion (finely sliced )
4 tbsp Olive oil
Salt & pepper
6 Cherry tomatoes (cut in half )
Recipe:
- Preheat the oven to 190°C/170°C fan/gas mark 5. Line a baking dish with baking paper.
- Heat 2 tablespoons of olive oil in a medium frying pan over a medium heat. Fry the sliced potatoes for 5 minutes, tossing occasionally, until tender. Add the onion and cook together for another 5 minutes, until lightly caramelised. Transfer to a plate.
- Heat 1 tablespoon of olive oil to the same pan over a medium heat. Pan fry the spring greens and garlic for 4-5 minutes, stirring often, until wilted. Return the potato and onion back into the pan and mix together with the spring greens. Add to the lined baking dish.
- Beat the eggs in a bowl, season with a generous pinch of both salt and pepper, then pour over the veggies.
- Heat 1 tablespoon in the frying pan over a medium heat and add the halloumi slices. Fry for 3 minutes, turning halfway, until golden but still soft.
- Arrange the halloumi on top of the egg mixture. Top with the cherry tomatoes then bake for 20 minutes, or until risen, golden and set.
- Remove from the oven, lift the frittata out of the dish by the baking paper and slide out onto a board. Cut into wedges and serve alongside a green salad, if you like.
How to store
Store the cooked frittata in an airtight container, in the fridge, for up to 4 days.
