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Dodoni Halloumi, Sundried Tomato & Asparagus Frittata
Ingredients:
500g potatoes cut into 2cm pieces (no need to peel them)
1 onion chopped
250g Dodoni Halloumi, cubed
250 asparagus, woody stalks removed
12 eggs whisked
150g sun dried tomatoes chopped
1 tbsp chopped fresh mint plus extra mint leaves to decorate
Directions:
Heat 2 tablespoons of oil in an ovenproof frying pan on the stove.
Add potatoes and cook on low heat for 15 minutes, until they’re cooked through.
Add onion, tomatoes and Dodoni Halloumi and cook for a further 3 minutes.
Add the mint and asparagus, then pour over the eggs and season with salt & pepper, then place pan in a hot (200ËšC) oven for 15 minutes.
Remove frittata from oven and let rest for at least 5 minutes, before sprinkling fresh mint leaves and serving.
This recipe is courtesy of Dodoni.
Dodoni Halloumi Cheese:
Originating among the fertile plains and vineyards of the island of Cyprus, halloumi was once a vital source of protein for Cypriot farmers and is now a classic cheese beloved by millions around the world. DODONI halloumi cheese is crafted exclusively in Limassol, Cyprus, using traditional Cypriot cheese-making methods passed down through generations, combined with DODONI's highest standards of care and attention. Renowned for its distinctive flavour, DODONI halloumi cheese remains true to its authentic Cypriot roots.
