Zucchini And Halloumi Breakfast Frittata Recipe

About this recipe

A hearty, keto-friendly frittata packed with zucchini, halloumi, and fresh herbs, perfect for a balanced start to your day.

Ingredients

• - Grilled Zucchini In Olive Oil
• 1 Halloumi Cheese
• - Biona Organic Whole Cherry Tomatoes
• 1 Bunch Spinach Fresh 1 Bunch
• 80G Garlic Roasted Sesame Seeds, 80G
• - Schwartz Flat Leaf Parsley
• 1 L Olive Oil – Organic
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 1 Garlic Bulb - 1 Each

Instructions

1. 1. Preheat the oven to 180°C (350°F) and grease a baking dish with 1 tablespoon of olive oil.
2. 2. Slice the zucchini into thin rounds and chop the halloumi into small cubes.
3. 3. Heat 1 tablespoon of olive oil in a pan and sauté the zucchini until lightly golden, about 5 minutes.
4. 4. Mince the garlic and add it to the pan, cooking for another 2 minutes until fragrant.
5. 5. Add the spinach to the pan and cook until wilted, about 2 minutes, then season with salt and pepper.
6. 6. Transfer the sautéed vegetables into the greased baking dish, spreading them out evenly.
7. 7. Scatter the halloumi cubes and halved cherry tomatoes over the vegetables in the dish.
8. 8. Finely chop the fresh parsley and sprinkle it over the top for a burst of flavor.
9. 9. Place the dish in the oven and bake for 15 minutes, or until the halloumi is melted and slightly golden.
10. 10. Remove the frittata from the oven and let it cool slightly before slicing into portions.
11. 11. Garnish with additional parsley if desired and serve warm.