Pumpkin, Halloumi & Chilli Omelette

Pumpkin, Halloumi & Chilli Omelette

324 kcals  |  Carbs: 9g  |  Fat: 24g  |  Protein: 19g

Serves: 4
Time: 40 mins

A delicious twist to your favourite omelette recipe. Eggs are high in protein and make the perfect lunch option to keep you full all afternoon. 


  • 2 tbsp olive oil
  • 175g halloumi, sliced
  • 500g pumpkin, deseeded and chopped
  • 2 red chillis, deseeded and finely chopped
  • 1 garlic clove, finely chopped
  • 2 tsp cider vinegar
  • 1 small bunch mint, roughly chopped (optional)
  • 6 eggs, beaten


  1. Heat half of the oil in a large oven-proof frying pan.
  2. Cook the halloumi for 2-3 minutes until golden and crispy. Remove from the pan and set aside. 
  3. Add the remaining oil to the pan and cook the pumpkin for 10 minutes until soft and starting to colour. 
  4. Add the chilli and garlic to the pumpkin and cook for a further 2 minutes until fragrant. 
  5. Pour over the vinegar, add the halloumi back into the pan and scatter over the mint. (optional) When warmed through, remove the mixture from the pan.
  6. Pour the beaten eggs into the empty pan, swirly to the edges to form an even omelette. Cook for 3-5 minutes until it's nearly cooked through and the base is set. 
  7. Add the vegetables onto the egg mixture and flash grill the omelette for 5 minutes until puffed up and golden. 
  8. Serve hot or cold with salad. 

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