Red onion, spinach and halloumi frittata

Serves: 4 - Time:

Red onion, spinach and halloumi frittata
Red onion, spinach and halloumi frittata Red onion, spinach and halloumi frittata

A frittata is a dish that should be on everyone’s repertoire. It’s quick, tasty and cheap-what’s not to like? What’s more you can chop and change the ingredients and always end up with something delicious. It’s a solid version of that old chestnut the Fridge Soup- i.e. a great way to use up bits and bobs that lurk in the fridge and store cupboard.  And if you’re bored of sandwiches a wedge of cold frittata is a great alternative-so, wrap up and tuck into a lunchbox.


  • 200g baby spinach
  • 2 tablespoons cold pressed rapeseed oil, plus extra for brushing
  • 1 red onion, peeled and cut into thin wedges
  • 140g halloumi (with or without chilli), cut into 3-4mm thick slices
  • 400g tin cannellini beans, drained and washed
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped flat-leaf parsley
  • 5 large eggs, beaten
Red onion, spinach and halloumi frittata


  1. Wilt the baby spinach either in a microwave –for 2-3 minutes on high- or in a saucepan. Don’t add any extra liquid as the spinach will release lots of moisture during cooking. Tip into a sieve and when the spinach is cool enough, squeeze out as much excess liquid as possible. Roughly chop and set aside.
  2. Heat the oil in a frying pan (mine is about 23cm in diameter). Add the onion and fry over a low heat for 10 minutes until softened and lightly coloured. Take off the heat and leave while you cook the halloumi.
  3. Heat the grill to high. Brush the halloumi slices with a little oil and place on a baking tray. Grill on one side for about 8-9 minutes or until golden. Keep the grill on but set the halloumi aside.
  4. Stir the spinach, cannellini beans, rosemary and parsley into the red onion. Season with a little salt and ground black pepper. Pour in the beaten eggs and arrange the halloumi, un-grilled side uppermost, over the surface. Place over a moderate heat and cook for about 4 minutes until the eggs have almost set. Place the frying pan under the hot grill and cook for about 2-3 minutes until the top is golden and puffed. Serve in wedges with a tomato salad.
Red onion, spinach and halloumi frittata