Butternut Squash & Halloumi Omelette (LC)
Ingredients
- 1 tbsp olive oil
- 200g butternut squash, cut into cubes (fresh or frozen)
- 140g halloumi, cubed
- Pinch of chilli flakes (optional)
- ½ tsp garlic powder
- ½ tsp dried oregano
- Black pepper, to taste
- 4 eggs, beaten
To serve per portion:
- Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)
- 1 tsp balsamic vinegar
Instructions
Heat the oil in a large non-stick frying pan over medium heat. Add the butternut squash and cook for 10–12 minutes, until slightly softened.
Add the halloumi, chilli flakes, garlic powder, oregano and black pepper and cook for a few minutes until the halloumi is lightly golden.
Turn on the grill.
Pour in the beaten eggs. Allow to cook for 5 minutes or so.
When almost cooked through, pop under the grill to finish off for a few minutes.
Let it cool for a minute, then slice it into 2 parts (1 part = 1 portion).
Serve with a large salad or vegetables to your liking and a drizzle of balsamic vinegar.
Note - This recipe makes 2 portions. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month to enjoy later.