Pumpkin, Halloumi & Chilli Omelette Recipe
Introduction
This pumpkin, halloumi, and chilli omelette is a vibrant twist on a classic breakfast favorite. Combining sweet roasted pumpkin with salty halloumi and a kick of chilli makes for a delicious, satisfying dish perfect any time of day.
Ingredients
- 2 tbsp olive or rapeseed oil
- 175g halloumi cheese, sliced
- 500g 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
Instructions
- Step 1: Heat half the oil in a large frying pan over medium heat. Cook the halloumi slices for 1-2 minutes on each side until golden brown. Remove the halloumi from the pan and set aside.
- Step 2: Add the remaining oil to the pan, then add the diced pumpkin or butternut squash. Cook for about 10 minutes, stirring occasionally, until the squash is soft and starts to turn golden.
- Step 3: Stir in the chopped chilli and garlic, cooking for an additional 2 minutes until fragrant.
- Step 4: Pour over the cider or balsamic vinegar, then return the halloumi to the pan and scatter over the chopped mint.
- Step 5: Pour the beaten eggs evenly over the mixture in the pan. Cook gently for 5 minutes until the base of the omelette is set but the top is still slightly runny.
- Step 6: Preheat the grill to high. Place the frying pan under the grill for about 5 minutes until the omelette is puffed up and golden on top.
- Step 7: Serve the omelette immediately, or allow to cool and serve cold alongside a fresh salad if you prefer.
Tips & Variations
- Swap halloumi for feta or paneer if you want a different but similarly salty cheese texture.
- Adjust the amount of chilli to suit your spice tolerance; omit seeds for a milder result.
- Add fresh herbs such as parsley or coriander for extra flavor complexity.
- Use sweet potatoes in place of pumpkin for a delicious twist.
Storage
Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. This dish can also be enjoyed cold, making it great for packed lunches.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this omelette vegan?
To make a vegan version, substitute the eggs with a chickpea flour batter or tofu scramble, and use a plant-based cheese alternative instead of halloumi.
What can I serve with this omelette?
This omelette pairs well with a simple green salad, crusty bread, or even roasted tomatoes for a complete meal.
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Pumpkin, Halloumi & Chilli Omelette Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful pumpkin, halloumi, and chilli omelette that combines the sweetness of roasted pumpkin with the salty, crispy halloumi cheese and a spicy kick from red chillies. This dish is perfect for a hearty breakfast, brunch, or light dinner.
Ingredients
Omelette Ingredients
- 2 tbsp olive or rapeseed oil
- 175g halloumi cheese, sliced
- 500g 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
Instructions
- Cook the Halloumi: Heat half the oil in a large frying pan over medium heat. Add the sliced halloumi and cook for 1-2 minutes on each side until golden brown. Remove the halloumi from the pan and set aside.
- Cook the Pumpkin: Add the remaining oil to the same frying pan. Add the diced pumpkin or butternut squash and cook for about 10 minutes, stirring occasionally, until the squash is soft and starting to develop a golden color.
- Add Flavors: Stir in the finely chopped red chillies and garlic, cooking for an additional 2 minutes to infuse the flavors.
- Deglaze the Pan: Pour the cider or balsamic vinegar over the squash mixture to deglaze the pan, enhancing the flavor with a touch of acidity.
- Combine Ingredients: Return the cooked halloumi to the pan and scatter over the roughly chopped mint. Pour the beaten eggs evenly over the mixture in the pan.
- Cook Omelette Base: Cook on medium heat for about 5 minutes until the base is set but the top is still runny.
- Grill to Finish: Preheat the grill to high. Transfer the frying pan under the grill and cook for about 5 minutes until the omelette puffs up and turns golden on top.
- Serve: Serve immediately while hot, or allow to cool and serve cold with a fresh salad if preferred.
Notes
- Use pumpkin or butternut squash according to availability or preference.
- Adjust chilli quantity based on your preferred spice level.
- Halloumi can be substituted with another firm, salty cheese if desired.
- The omelette can be served hot or cold, making it versatile for any meal.
- Ensure the grill is preheated to high for a nicely puffed and golden top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Frying
- Cuisine: Mediterranean
Keywords: pumpkin omelette, halloumi recipe, spicy omelette, brunch recipe, healthy breakfast
