Herb & Halloumi Frittata with Blistered Tomatoes

Name: Herb & Halloumi Frittata with Blistered Tomatoes
Total time: 25 min
Yield: 3 people
Ingredients: 6 large Eggs; 0.33 cup Milk; 5.3 oz Halloumi Cheese; 2.5 cups Spinach; 1 cup Cherry Tomatoes; 2 stalks Spring Onion; 2 tbsp Fresh Dill; 1 tbsp Fresh Thyme; 1 tbsp Olive Oil; 0.5 tsp Salt; 0.5 tsp Black Pepper

Vegetarian • Low Carb • Gluten-FreeUnder 30 MinsHigh ProteinMeal Prep FriendlyBreakfast • BrunchMediterranean

Easy

25min

320kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fluffy, protein-rich frittata packed with fresh spinach, aromatic herbs, bursting cherry tomatoes, and chunks of golden halloumi cheese.

If you are searching for a vibrant, satisfying meal that brings together the best of fresh produce and comforting dairy, this Herb & Halloumi Frittata with Blistered Tomatoes is exactly what you need. A great frittata is the ultimate blank canvas in the culinary world, but when you combine the salty, savory bite of authentic cheese with aromatic fresh greens, it elevates the dish into something truly spectacular. This Herb & Halloumi Frittata with Blistered Tomatoes makes brilliant use of the highly perishable greens sitting in your fridge, specifically the delicate dill, earthy thyme, and nutrient-dense spinach. The beauty of this recipe lies in its contrasting textures and harmonious flavor profile. As the frittata bakes in the oven, the cherry tomatoes burst, releasing their sweet, acidic juices which perfectly cut through the richness of the eggs and milk. Meanwhile, the halloumi cheese does what it does best—it softens beautifully while maintaining its signature squeaky, firm bite, turning golden brown at the edges. Not only is this Herb & Halloumi Frittata with Blistered Tomatoes naturally low in carbohydrates and rich in high-quality protein, but it is also incredibly versatile. You can serve it hot straight from the skillet for a comforting Sunday brunch, or let it cool and slice it up for a meal-prep friendly weekday lunch. The generous handfuls of fresh spring onions and herbs infuse every single bite with a bright, oniony freshness that will make this simple egg bake a permanent staple in your weekly meal rotation.

Ingredients

6 large Eggs
80 ml Milk
150 g Halloumi Cheese
80 g Spinach
150 g Cherry Tomatoes
2 stalks Spring Onion
2 tbsp Fresh Dill
1 tbsp Fresh Thyme
1 tbsp Olive Oil
0.5 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Preheat your oven to 200°C (400°F).
2
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
3
Slice the cherry tomatoes in half, roughly chop the spinach, and dice the halloumi cheese into bite-sized cubes. Finely chop the spring onion, fresh dill, and fresh thyme.
4
Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped spring onion and cook for 1-2 minutes until softened.
5
Stir in the spinach, fresh dill, and fresh thyme, cooking for another minute just until the spinach begins to wilt.
6
Pour the egg mixture directly into the skillet over the greens. Scatter the cubed halloumi cheese and halved cherry tomatoes evenly across the top of the liquid.
7
Let it cook undisturbed on the stovetop for 3-4 minutes until the edges just begin to pull away and set.
8
Carefully transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is completely set and the halloumi cheese has a slight golden hue.
9
Remove from the oven, let it cool for a couple of minutes, then slice into wedges and serve warm.

Chef's Tips

•If your skillet isn't completely non-stick, be sure to coat the sides well with the olive oil before pouring in the eggs.
•Wait to add the salt until just before cooking, as halloumi is already quite a salty cheese.