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Haloumi and Vegie Frittata

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“from a magazine called Country Collections”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 3 leeks, white part only, cut cross wise and then half lengthwise
  • 2 red capsicums, seeded and cut in wide strips
  • 2 tablespoons oil
  • salt and pepper
  • 120 g halloumi cheese, coarsely grated
  • 6 eggs
  • 34 cup thickened cream
  • 12 cup basil, shredded

Directions

  1. Preheat oven to 180 C.
  2. Place leek and peppers in roasting pan, drizzle with oil.
  3. Season and then toss to combine.
  4. Roast 40 minutes till soft, remove from oven and cool.
  5. Leave oven at 180 C.
  6. Lightly grease 25 cm non stick ovenproof frypan.
  7. Arrange roasted vegetable in base of frypan.
  8. Sprinkle with grated cheese.
  9. In a jug, combine eggs, cream, basil and seasoning, whisk well.
  10. Pour mixture over vegetables, cook over low heat for 10 minutes.
  11. Transfer to oven and cook for 40 minutes till firm.

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