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Halloumi, potato and spring greens frittata recipe

Halloumi, potato and spring greens frittata recipe

27 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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