Create this colourful one-pan omelette using pumpkin or butternut squash
Prep:10 mins
Serves 4
2 tbsp olive or rapeseed oil175g halloumi cheese, sliced500g pumpkin or butternut squash, diced2 red chillies, seeded and finely chopped1 garlic clove, finely chopped2 tsp cider or balsamic vinegarsmall bunch mint, roughly chopped6 eggs, beaten
STEP 1Heat 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.STEP 2Heat 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.
