Spinach and Halloumi Frittata

Description

Spinach and Halloumi Frittata

This easy frittata recipe is a perfect blend of creamy halloumi, tender spinach, and flavorful roasted red pepper pesto. A great choice for a nutritious brunch or a light dinner, the dish is rich in flavor and impressively simple to prepare. Perfectly browned halloumi combined with soft potatoes and a punch of extra virgin olive oil makes this frittata a family favorite. Serve it hot and watch your guests savor every bite!

200g halloumi, sliced
150g new potatoes, chopped into 2cm pieces
1 onion, diced
200g baby spinach leaves
8 eggs
100g roasted red pepper pesto
100ml extra virgin olive oil
Fresh parsley to garnish
Salt and pepper

Directions:
1. Preheat grill.
2. Fry halloumi until browned, set aside.
3. Cook potatoes until golden, add onion & spinach.
4. Mix eggs, pesto, salt & pepper, add veggies, return to skillet.
5. Top with halloumi, cook over medium heat, grill until set.

Prep Time: 45 mins
Kcal: 450 per serving

Step-by-Step Guide

Follow these detailed instructions for a perfect frittata every time.

1. Prep and Grill: Preheat your oven’s broiler/grill to a medium-high setting.
2. Brown the Halloumi: In a large, oven-safe skillet, heat 1 tbsp of the olive oil over medium-high heat. Add the halloumi slices and fry for 1-2 minutes per side until golden brown. Remove and set aside on a plate.
3. Cook the Vegetables: In the same skillet, add another tbsp of oil. Add the chopped potatoes and cook for 10-12 minutes, stirring occasionally, until tender and golden. Add the diced onion and cook for 3-4 minutes until softened. Finally, add the baby spinach in batches, wilting each addition before adding more.
4. Prepare the Egg Base: In a large bowl, whisk the 8 eggs with the roasted red pepper pesto, a generous pinch of salt, and black pepper until well combined.
5. Combine and Cook: Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to distribute evenly. Arrange the browned halloumi slices on top. Cook on the stovetop over medium-low heat for 5-7 minutes, until the edges are set.
6. Finish Under the Grill: Transfer the skillet to the preheated grill. Cook for 3-5 minutes, watching closely, until the top is puffed and golden and the center is fully set.
7. Serve: Let the frittata cool in the pan for 2-3 minutes. Garnish with fresh parsley, slice, and serve.

Serving Suggestions

This versatile frittata shines in various settings. For a hearty brunch, serve with a simple arugula salad dressed with lemon juice and a side of crusty bread. As a light dinner, pair it with a roasted tomato soup or a quinoa salad. It’s also excellent at room temperature, making it ideal for picnics, potlucks, or packed lunches. Slice leftovers and reheat gently for a quick, protein-rich breakfast.

How-to Summary

This Spinach and Halloumi Frittata is a one-pan meal. Brown halloumi, then sauté potatoes, onion, and spinach in the same skillet. Whisk eggs with pesto, combine with veggies in the pan, top with halloumi, and cook first on the stovetop then under the grill until perfectly set.

Frequently Asked Questions

Can I make this frittata ahead of time? Absolutely. Cook it fully, let it cool, then refrigerate for up to 2 days. Reheat slices in the oven or microwave.

What can I use instead of halloumi? Feta cheese is a good substitute, but add it crumbled into the egg mixture instead of browning it on top.

My skillet isn’t oven-safe. What can I do? After cooking the vegetables, transfer them to a greased baking dish, add the egg mix and halloumi, and bake at 190°C (375°F) for 20-25 minutes.

Can I add other vegetables? Yes. Diced bell peppers, mushrooms, or sun-dried tomatoes would work well. Sauté them with the onions.

Why is my frittata rubbery? Overcooking is the likely cause. Cook over medium-low heat and remove it from the grill as soon as the center is just set.

Common Mistakes to Avoid

• Using High Heat: Cooking the eggs too quickly on high heat leads to a tough, rubbery texture. Use medium-low heat for gentle, even cooking.
• Overcrowding the Pan: Ensure your skillet is large enough (10-12 inches) so the egg mixture isn’t too deep, allowing it to cook through properly.
• Skipping the Broiler/Grill Step: Finishing under the broiler is crucial for a beautifully set top without flipping. Don’t try to cook it entirely on the stovetop.
• Not Using an Oven-Safe Skillet: Confirm your skillet’s handle can withstand broiler temperatures to avoid damage or accidents.

Conclusion

This Spinach and Halloumi Frittata is more than just a recipe; it’s a reliable, flavorful solution for any meal. Its combination of savory halloumi, healthy greens, and vibrant pesto delivers on both taste and nutrition. By following the step-by-step guide and heeding the common pitfalls, you’ll master a dish that is as impressive for weekend guests as it is practical for a busy weeknight. Give it a try and make it your new go-to favorite.