Gluten Free Halloumi & Bacon Frittatas with Spinach & Kale

Monday, January 12, 2015

Frittata muffins with tangy fried halloumi and fresh spinach, kale and smoked bacon. They're the perfect gluten free brunch item!
Gluten Free Halloumi & Bacon Frittatas with Spinach & Kale from
Yield: 10 frittatas
Prep time:
Cook time:

Gluten Free Halloumi & Bacon Frittatas with Spinach & Kale

These little frittata muffins are full of flavour and perfect when you need a good gluten free brunch option! This recipe is special to me because it combines most of my favourite foods: Cypriot halloumi cheese, spinach, kale and smoked bacon with extra smokey flavour! One Sunday morning, I woke up and wanted something a bit different for breakfast and decided to try making my own frittatas.

A single serving gluten free halloumi chese by

Frittatas are an Italian dish, the word means fried and it's a favourite way to use up leftovers and it's also a quick and easy way to make a meal. Just about anything can go into a frittata and it can be served for breakfast, brunch, dinner or a late night snack. If you'll be serving your frittata for lunch or dinner, consider tossing in some pasta or rice, too.

Some of the ingredients for these frittatas were provided by Spanish fruit and veg exporters, 3P Fruits for the purpose of developing a recipe showcasing their exceptional produce. Thank you to the team at 3P for sending such a lovely selection across.


For the frittatas
1/2 onion, diced
10 large eggs
40 grams baby kale
80grams baby spinach
100 grams halloumi, sliced
smoked paprika
sea salt
white pepper
olive oil

Gluten free halloumi frittatas by from

Gluten Free Cheese & Bacon Frittatas


  1. Preheat the oven to 200c/400f.
  2. Soften the onions in a large saucepan.
  3. Add the bacon and fry until beginning to brown.
  4. Sprinkle in some smoked paprika and continue to cook the onions and bacon.
  5. Wilt the spinach and kale together in a dry saucepan.
  6. Add the onions t& bacon to the wilted greens and allow to rest.
  7. Scramble the eggs and divide the kale and spinach into the muffin tray.
  8. Pour over the eggs, coming a little less than halfway up each muffin cup.
  9. Place a slice of Halloumi on top of each frittata.
  10. Bake in the oven for about 9 minutes  or until cooked through.

A frittata muffin with fried halloumi on top from

1 comment:

  1. These look great to make for on the run breakfast, too!


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