Frixos Personal Chefing

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Halloumi and Pumpkin Omelette


Amazing what can local and quite common ingredients can do when brought together. The layers of flavour are combined nicely giving room to each other, from sweet to sour to herbal and salty.

Halloumi and Pumpkin Omelette


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Halloumi and Pumpkin Omelette

Prep Time15 mins
Cook Time35 mins
Total Time55 mins
Keyword: Bakes, Food Recipes, Pleasures
Servings: 6 People


  • 1 Pissourkotiko Traditional Sheep Halloumi , Charalambides Christis, diced
  • 500g Pumpkin , peeled, seeded and diced
  • 1 red Pepper , long horn, seeded and diced
  • 2 tbsp fresh Mint , roughly minced
  • 1 tbsp Balsamic Vinegar
  • 3 tbsp EVOO , Extra Virgin Olive Oil
  • 9 Eggs , whisked very well
  • ½ tsp Sea Salt
  • ¼ tsp freshly ground Black Pepper


  • Take a medium-large oven proof pan and place on medium heat. Add 1 tbsp of the oil, allow to heat up for a minute and toss in the halloumi. Cook until a bit browned while tossing frequently. Remove from the pan and keep aside.
  • In the same pan add the remaining 2 tbsp of oil and allow to heat up for a minute. Add the pumpkin cooking for about 10’ to soften. Season with the salt and pepper, add the peppers and cook for further 2’.
  • Then add the halloumi, pour the balsamic vinegar, add the mint and the whisked eggs. Give it a gentle stir and cook for about 5’ so that the base of the omelette is set.
  • In the meantime, turn on the oven to max temperature, broiler/grill on and place inside the pan with the omelette. Cook for about 5’ until the omelette is puffy and golden browned.
  • Remove from the oven, allow to cool for 5’ and place the omelette to a large plate. Cut and serve.

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