Squash halloumi and chilli omelette
Ingredients
- 2 teaspoons olive oil
- Freshly ground black pepper
- 200g (7 oz) halloumi cheese; sliced and chopped
- 500g (1lb 2oz) squash or pumpkin flesh; peeled and diced to about sugar-cube size. Almost any type of squash will do.
- 2 red chillies; finely chopped, de-seed them if you dont want it too hot
- 1 garlic clove; peeled and crushed (or to taste)
- 2 teaspoons of balsamic vinegar
- A handful of fresh basil leaves; chopped
- 6 free range eggs; beaten
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