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Halloumi, potato and spring greens frittata recipe

Halloumi, potato and spring greens frittata recipe

9 ratings

Halloumi and potatoes are baked with eggs and tomatoes to make this gorgeous, golden frittata. Try this as a delicious light dinner or lunch for those sunny springtime months. See method

  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 276 calories / serving
  • Vegetarian
  • Gluten-free


  • 2 tbsp olive oil​
  • 300g tin peeled new potatoes, drained, patted dry and sliced into 5mm rounds
  • 175g pack halloumi, sliced
  • 200g sliced spring greens
  • ½-1 red chilli, to taste, finely sliced (optional)
  • 8 eggs
  • 100g cherry or plum tomatoes, halved
  • green salad, to serve (optional)
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    8g 39%
  • Sugars

    2g 2%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 6.5g Protein 17.8g Fibre 1.3g


1. Heat 1 tbsp oil in a medium (about 24cm) ovenproof frying pan over a medium heat. Fry the potatoes for 5 mins, tossing occasionally, until golden and starting to crisp. Transfer to a plate.

2. Add the halloumi to the pan and fry for 3 mins, turning halfway, until lightly golden but still soft; transfer to a plate. Preheat the grill to medium-high.

3. Add the remaining oil to the pan and soften the greens and chilli, if using, for 2 mins. Return the potatoes to the pan. Beat the eggs in a bowl, season, then pour over the veg. Swirl the eggs around the pan for 2 mins, then arrange the halloumi on top, pulling some of the greens so that they poke out. Dot over the tomatoes, then place under the grill for 5-6 mins until risen, golden and set.

4. Loosen the edges of the frittata, slide out onto a board and cut into wedges to serve alongside a green salad, if you like.

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