Ingredients
- 200g of Halloumi, sliced
- 150g of New Potatoes chopped into 2cm pieces
- 1 onion, diced
- 200g of baby spinach leaves
- 8 eggs
- 2/3 jar Sacla' Roasted Red Pepper & Crushed Almond Pesto, plus extra to garnish
- 100ml of Extra Virgin Olive Oil, plus extra for garnish
- 1 handful of fresh parsley, to garnish
- 1 pinch of salt and pepper, as needed
Method
1. Preheat the grill for cooking the frittata
2. Heat a splash of olive oil in a frying pan or skillet and add the halloumi, cooking until lightly browned all over
3. Remove the halloumi from the pan and set aside
4. Add the potatoes to the same pan and cook for around 10 minutes, until browned all over
5. Add the onion and cook until soft, then add the spinach and allow to wilt
6. Whisk the eggs briefly with the roasted pepper pesto and season with salt and pepper
7. Add the potatoes, onions and spinach to the egg mixture, then pour everything back into the skillet and arrange the halloumi pieces evenly on top
8. Cook for 5 minutes or so over medium heat, then transfer to a hot grill and cook until set
9. To garnish, top the frittata with extra swirls of Roasted Pepper & Crushed Almond Pesto, some fresh parsley and a drizzle of olive oil