Pumpkin, halloumi & chilli omelette

• olive or rapeseed oil↗2 tbsp tbsp
• halloumi cheese↗175g g

  sliced

• pumpkin or butternut squash↗500g g

  diced

• red chillies↗2

  seeded and finely chopped

• garlic clove↗1

  finely chopped

• cider or balsamic vinegar↗2 tsp tsp
• small bunch mint↗

  roughly chopped

• eggs↗6

  beaten

Step-by-step instructions

1. 1

   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.

2. 2

   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.