HALLOUMI OMELETTE
Make and share this Halloumi Omelette recipe from Food.com.
Provided by Poppy
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
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.
PUMPKIN, HALLOUMI & CHILLI OMELETTE
Create this colourful one-pan omelette using pumpkin or butternut squash
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 339 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.92 milligram of sodium
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- Heat half the butter in a small nonstick frying pan. Add the mushrooms and a pinch of salt and fry over a medium-high heat for 3 minutes until golden brown. Stir in the chestnuts, if using, and cook for 1 minute, then tip out onto a plate.
- Meanwhile, whiz together the spinach, most of the basil and the eggs to a bright green omelette mixture, using a hand blender or a liquidiser. Season.
- Melt the rest of the butter in the omelette pan and swirl around to coat. Pour in the omelette mixture, then use a wooden fork or spatula to start pulling the cooked mixture from the sides of the pan to the middle, tipping the uncooked egg mixture around to fill the gaps. Cook until the omelette has almost set.
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