Halloumi And Zucchini Frittata Recipes

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HALLOUMI AND ZUCCHINI FRITTATA



Halloumi and Zucchini Frittata image

A tasty combination of zucchini and fresh herbs goes so well with salty Halloumi cheese in this easy frittata. To make a frittata for 4, simply double the ingredients and use a larger frying pan.

Provided by Diana Moutsopoulos

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon olive oil
1 large zucchini, grated and squeezed dry
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
4 large eggs
4 ounces halloumi cheese, sliced

Steps:

  • Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.
  • Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Lay the slices of Halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.

Nutrition Facts : Calories 406.7 calories, Carbohydrate 7.8 g, Cholesterol 414.5 mg, Fat 31.2 g, Fiber 1.8 g, Protein 26.7 g, SaturatedFat 12.6 g, Sodium 858.6 mg, Sugar 3.6 g

ZUCCHINI AND HALLOUMI FRITTERS



Zucchini and Halloumi Fritters image

Zucchini fritters are always delicious. These ones are all the tastier for the inclusion of dill, haloumi and lemon. This recipe makes 45 appetisers, and is from the Australian publication 'finger food' by Murdoch Books. I am posting it here for the 2005 Zaar World Tour. If you want to serve these as a side dish rather than as an appetiser, or as one dish in a vegetarian meal, simply make them larger, and remember to adjust the cooking time.

Provided by bluemoon downunder

Categories     Cheese

Time 40m

Yield 45 fritters

Number Of Ingredients 11

300 g zucchini
4 spring onions, thinly sliced
200 g halloumi cheese, coarsely grated
1/4 cup plain flour
2 eggs
1 tablespoon fresh dill, plus sprigs, for garnish
salt, to taste
fresh ground black pepper, to taste
1/4 cup oil
1 lemon, cut into very thin slices, seeds removed
1/3 cup yoghurt, thick, creamy Greek-style preferred

Steps:

  • Coarsely grate the zucchini and squeeze out as much liquid as possible in your hands.
  • Combine the zucchini with the spring onion, haloumi, flour, eggs and dill, and season well with salt and freshly ground black pepper.
  • Heat the oil in a large, heavy-based, preferably non-stick pan, form fritters from the mixture (by using heaped teaspoons full of the mixture for each fritter), and cook in batches for 2 minutes each side, or until golden and firm; and drain on paper kitchen towels.
  • Cut each slice of lemon into quarters or eighths, depending on the size of the lemons, so that one piece can be placed as a triangle on top of each fritter.
  • Top each fritter with 1/2 a teaspoon of yoghurt, a triangular-shaped piece of lemon and a small sprig of dill.

Nutrition Facts : Calories 19.6, Fat 1.5, SaturatedFat 0.3, Cholesterol 9.6, Sodium 4.9, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 0.6

HALOUMI & ZUCCHINI FRITTERS



Haloumi & Zucchini Fritters image

Delicious savoury fritters

Provided by roobarb100

Time 30m

Yield Makes Pieces

Number Of Ingredients 6

180g haloumi, grated
2 zucchini, grated
3 shallots, finely chopped
2 tbsp plain flour
1 egg, lightly beaten
Salt & pepper

Steps:

  • Put haloumi, zucchini, shallots, flour & eggs into a bowl, season. Stir to combine.
  • Heat 2 tbsp oil in a large non stick frypan over a medium heat.
  • Cook heaped tbsp's of mixture, about 6 at a time for 2-3 minutes each side until golden brown.
  • Drain on paper towels and serve.

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