Haloumi Tomato Frittata

Haloumi Tomato Frittata

A notch above the regular omelette. Sorry the pictures don't do justice, I had really bad light there.

Sanaa A'esha


  1. 4 eggs
  2. 2 Tablespoons butter
  3. 5 cloves garlic
  4. 1 onion , finely diced
  5. 1 tomato
  6. 1/3 Cup parsley , roughly chopped
  7. 1/4 Teaspoon basil dried
  8. 1 carrot , diced
  9. 1/2 Cup Haloumi cheese
  10. 1 Tablespoon cream Full
  11. 1/3 Cup Milk
  12. salt
  13. pepper
  14. olive oil


25 mins
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    Preheat the oven to 190 degrees C.

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    Heat the butter and a little olive oil in a non-stick skillet. add the finely chopped garlic, carrots and onion, stir well.

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    When the onions are just beginning to turn a light golden, add the tomatoes and mix well for about 5 minutes over a medium heat.

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    While the veggies are cooking, crack open the eggs into a mixing bowl and whisk them well with milk, cream, salt n pepper. set aside.

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    Crumble haloumi and add parsley and basil to the tomatoes. Remove from the heat.

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    Transfer the cooked and slightly cooled vegetables (the potatoes should be tender) to an ovenproof / earthenware dish and spread them in an even layer.

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    Bake in the oven for about 12 minutes. I would advice to check at 10 minutes for the right amount of fluffiness. :)

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    You don't have to wait for it to cool, just cut yourself a nice slice and dig in.

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