Halloumi frittata with black beans and olives Recipe

This halloumi frittata is sure to become a new brunch favourite and a go-to vegetarian recipe that even meat-eaters will enjoy.

It also makes a tasty light lunch or dinner when the weather warms up. Layers of black beans, halloumi and kalamata olives make up our delicious and simple halloumi frittata. It’s almost good enough to transport you to the sunny beaches of Mexico!

How can I serve this frittata? Our black bean frittata with halloumi & black olives is perfect sliced and served as part of a Mexican buffet or party spread. It packs a spicy punch and any leftovers would be a lovely addition to any lunchbox.

How easy is it to make a black bean frittata? This easy black bean frittata with halloumi and black olives is so simple, with only a handful of ingredients. You can also use this recipe as a base for experimentation with other flavours and ingredients. How about a herby breakfast frittata with tomatoes and red peppers?

How long does it take to cook a frittata? Once the base ingredients of our recipe have softened in a hot pan, this black bean frittata only takes 15 minutes to bake in the oven before hitting the table. The combination of creamy cheese and egg will impress all of your guests.

Looking for more great frittata recipes now you've mastered this one? We love this recipe for mini smoked salmon and chive frittatas.

Ingredients

• 1tbsp olive oil
• 1 green pepper, roughly chopped
• 1 red pepper, roughly chopped
• 4 spring onions, sliced
• 1 clove of garlic, minced
• 1 red chilli, de-seeded and finely sliced
• 400g black beans, drained and rinsed
• 6 eggs
• 30g coriander, finely chopped
• 150g halloumi, sliced
• 100g kalamata olives, pitted
• sour cream to serve (optional)
• salsa to serve (optional)

Method

1. Preheat the oven to 180C, Gas 4. Heat the olive oil in a 26cm non-stick over a medium heat. Add the peppers and onion, stirring until tender, about 4 mins. Add the garlic and chilli and cook for a further 1 min, then stir through the beans.
2. Meanwhile beat the eggs with 2 tbsp water, add the coriander and season, pour the egg mixture over the condense of the skillet and cook for 5 mins, gently lifting up the edges with a spatula to allow any uncooked egg mixture to distribute evenly.
3. Lay the halloumi and black olives on top, and transfer the pan to the oven. Bake for 15-20mins, until golden.
4. Cut into wedges and serve with a dollop of sour cream and salsa.