Spinach and Halloumi Frittata Recipe - Great British Chefs

Name: Spinach and Halloumi Frittata Recipe - Great British Chefs
Total time: 45 min
Ingredients: 200g of halloumi, sliced; 150g of new potatoes, chopped into 2cm pieces; 1 onion, diced; 200g of baby spinach leaves; 8 Freshlay Farms Golden Yolker® eggs; 100g of Saclà Roasted Red Pepper and 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

www.greatbritishchefs.com

This simple frittata is made by mixing swirls of roasted pepper pesto into the eggs, which are then baked with chunks of halloumi cheese and spinach.

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Ingredients

200g of halloumi, sliced
150g of new potatoes, chopped into 2cm pieces
1 onion, diced
200g of baby spinach leaves
8 Freshlay Farms Golden Yolker® eggs
100g of Saclà Roasted Red Pepper and 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