Delicata & Halloumi Frittata

with Kale

A warming and balanced fall flavoured dish with delicata squash, greens and halloumi.  A Frittata, at its essence, is an open-faced omelette.

 

I used a lovely goat halloumi cheese made by the talented artisans at Coppertail Farm ~ what a treat to buy a locally made halloumi! 

  • Prep 5 mins
  • Cook Time 15-18 mins
  • Difficulty Low
  • Serving1-2
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Mineral Rich

    Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Vitamin B's
  • Protein

    Recipes with protein-rich ingredients.  Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

Ingredients

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  • 1 tsp olive oil
  • 2 cups delicata squash - ½ moons
  • 1 cup kale - fine chop
  • ¼ cup herbs - parsley, chives, chervil
  • 4 eggs from your local farmer
  • ½ tsp sea salt + pepper
  • ¼ cup halloumi - cubed
  • endive | salad greens to serve

Method

Delicata & Halloumi Frittata

 

WASH, deseed + thinly slice delicata squash into ½ moons – about 2 cups or a big handful.

 

MEDIUM LOW HEAT an ovenproof nonstick frying pan or skillet.  ADD squash slices + ½ cup water, put a lid on and cook 2-3 mins. You are pan steaming the squash. Stir every minute to make sure your squash doesn’t burn; you want to soften it but not brown.

 

ONCE delicata is beginning to soften, and water has evaporated, add olive oil, kale & parsley.  Sauté 2 mins stirring often.

 

CRACK eggs into a bowl, add salt + pepper, whisk well. 

 

POUR EGGS evenly into frypan.  Scatter over cubed halloumi

 

Cook on low 2-3 mins – TURN on broiler | oven grill to heat.

 

PLACE FRYING PAN under the broiler | oven grill and cook for 2-3 mins.  Check after 2mins; eggs should be set = firm to touch & lightly golden on top and halloumi softening and lightly golden.

 

SERVE with endive, arugula or Rainbow Root Vegetable Salad.  Serve with a slice of Body Balance Quinoa Bread toasted.

Tips + Suggestions

SWAP HALLOUMI for feta, mozzarella or any cheese you like ~ amount + cook time will vary.

 

SWAP KALE for swiss chard, spinach, chicory, chenopodium – good king henry, Asian greens, dandelion greens.

 

HERBS use chives, garlic chives, parsley, a small amount of thyme, marjoram.

 

DAIRY-FREE – swap Halloumi for a plant-based cheese.

 

EGGS I portion 2 eggs per serving and use up to 8 eggs per frittata – the more eggs, the bigger the skillet!  BUY pasture-raised eggs and support your local farmer if you can!