Cypriot Halloumi & Fresh Mint Frittata 

This holiday brunch idea has to be one of my favourites. Farm Fresh Eggs Cypriot Style. Halloumi, Greek Yogurt & Fresh Mint topped with cherry tomatoes on the vine all baked in a loaf pan. This is such a fun way to get your guests involved with build their own egg sandwiches. A twist on a frittata, slice the loaf, serve with your favourite bread, pea shoots &m lettuce with a Sriracha Ketchup.

Ingredients:

12 large farm eggs

1/2 cup Greek yogurt

1/2 cup halloumi cheese grated

1 tbsp. fresh mint, finely chopped

1 tsp. salt

1/2 tsp. fresh ground pepper

Cherry tomatoes on the vine

sliced sour dough bread

Lettuce

Pea shoots

Sriracha Ketchup

1/2 cup quality ketchup

2 tbsp. Sriracha 

Preparation: 

Preheat oven to 375 F  and line a 9x5 inch loaf pan with parchment paper, ensuring it over hangs slightly from the sides of the pan.

In a large bowl, whisk together first 6 ingredients and pour into loaf pan. Place in the oven and bake for 15 mins. Slow top with tomatoes being careful not to sink them. Bake for an additional 30 -35 mins until egg has cooked and loaf is slightly firm. Remove from oven and rest until you make ketchup.

To make ketchup, mix ketchup and Sriracha together well and set aside.

Gently lift egg loaf out of pan by lifting it with the parchment paper. Place on board and carefully remove the parchment paper from underneath. Serve with all the fixings for build your own egg sandwiches.

SERVINGS 6-8 | PREP & COOK TIME 1 hour.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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