Courgette and Halloumi Fritatta
This yummy frittata is the perfect way to use up the last half of that bock of halloumi you opened last night – that is, if there’s any left! Halloumi has become a staple in the bourgeois British diet – and in true, appropriating, bourgeois British style, let’s toss it together with vaguely appropriate foods from the same region to suit our menus. Voila: a halloumi frittata!
Ingredients (for one)
Halloumi (as much as you want – personally, I can’t get enough!)
2 or 3 eggs (treat yourself)
Finger chillis (to taste)
1/2 of a red pepper
1 clove garlic
Tabasco or Sriracha sauce (very optional!)
Black pepper and salt
Start by mixing together the eggs together with the milk, salt and black pepper – and, if you’ve chosen the spicy route, the Tabasco/Sriracha sauce. Then grate a courgette and finely chop up your red pepper and fresh chillies. Chop up your halloumi into as many slices as you want (keep ‘em big, however). Turn on your grill, so that it has pre-heated by the time you need it. Put olive oil in the frying pan and add your garlic clove whole – cook it over the heat until the outside has begun to turn light brown. Remove the garlic and chop. Put the chills, red pepper and courgette into the pan and fry on a medium heat. Add salt and black pepper and wait until the water has started boiling away. Add the egg and stir briefly to mix the ingredients together. Wait until the bottom of the egg on the pan has begun to set. Put the halloumi on top and place the pan directly under the grill. Cook for 8-10 minutes – basically until the egg has risen and the halloumi has begun to crisp. Remove from the heat (using oven gloves because the handle will be roasting!) and flip onto a plate (by which I mean, place a plate on top and the carefully turn so that the frittata falls perfectly out of the pan, onto the plate). There you have it – courgette and halloumi omelettes!