When I think back on the first time I cooked this frittata, I am reminded of the saying “waste not want not”. During my recent trip to Queenstown (which is a beautiful part of the world – and highly recommended if you are in that corner of the world) the flu hit my family HARD. I ended up staying in the villa for four days and my husband and kids for three days, with the exception of the occasional run to The Mediterranean Market for ingredients (and the pharmacy for drugs!).
Leading in to our last day – we had a bunch of bits and pieces we needed to use. The Queenstown Frittata was born – and it was great. We don’t often eat cheese, but haloumi is never far away from the fridge when our friends Michael and Adelya are around, and it really adds something, so include it if you eat dairy.
This recipe was pretty ad-hoc, so feel free to improvise with any left overs that you have, and if you find an even better version, let me know what you’ve added in the comments below!
I hope you enjoy the Queenstown Fritata as much as my family and friends did.
- 1 cup of haloumi
- 2 teaspoons olive oil
- 6 eggs
- 1 cup of almond milk
- 1 tablespoon organic butter
- 1 medium onion, diced
- 2cloves of garlic, minced
- 4 rashers of short cut bacon, diced
- 1 cup of cherry tomatoes, halved or quartered
- Half a capsicum, diced
- 1 cup of mushrooms, sliced
- 1 cup of baby spinach (tightly packed), roughly chopped
- 1/2 cup of Feta
- Salt and pepper to season
- Optional step - Drain haloumi and slice into small pieces approximately 1cm thick. Heat olive oil in a fry pan on medium heat and cook for 1-2 minutes each side. Transfer to a plate and set aside.
- Pre-heat your oven grill to moderate-high heat
- Whisk together the eggs and almond milk in a large bowl and season with the salt and pepper.
- Heat butter in large fry pan on medium high heat and add the onion, garlic and bacon, cooking for 5 minutes or until the onion translucent and the bacon is light golden.
- Add the capsicum, mushrooms and tomatoes, cooking for 3-5 minutes or until the mushroom softens.
- Add the spinach and haloumi to the main pan, making sure that there is an even distribution in the pan.
- Reduce heat to low and pour egg mixture into the pan, making sure it evenly coats everything.
- Crumble Feta on top, cook for 8 - 10 minutes, or until base starts to form.
- Remove fry pan from stove top and place into oven under grill. Grill for a further 7- 10 minutes, or until golden brown.
- Remove, and allow to cool to the point where you and three friends can devour it!
Note: The ingredients are completely optional, so if you don't or cannot eat dairy (or any of the other ingredients) feel free to swap for something else. That is what is so great about this fritata as you can add what you want and it will still be super tasty.
Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.