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Souffle Omelette with Halloumi & Lounza

Recipe from “My Little Plates” Book


  • 8 eggs
  • 50ml milk
  • 1 tsp baking powder
  • 100g lounza ham (thinly sliced)
  • 150g halloumi cheese (cubed)
  • 200g button mushrooms (sliced)
  • 1 large onion (sliced)
  • 8 cherry tomatoes (halved)
  • 50ml soda water
  • 1 cup spring onions or chives (sliced)
  • Butter (for frying)
  • Olive oil (for frying)
  • Salt (be aware that the halloumi and lounza are already salty)
  • Cracked black pepper


Preheat oven grill to 220 °C.
Beat eggs with milk, baking powder, salt and pepper and gently fold in the soda water.
In a non-stick pan with a metal handle, saute mushrooms, lounza and onions in butter and olive oil, on medium heat.
When browned, add egg mixture (do not mix) and leave for 7 minutes.
Remove from heat and add the halloumi, tomatoes and spring onions.
Place under the grill for approximately 7 minutes or until the omelette rises and becomes fluffy.
Carefully remove and shake pan to loosen.
Slip onto a platter and serve in slices.

*Pan handle must be metal as we place the pan onto the oven.
This is a great option for a tea party or cocktail served on a baguette.
Get creative with your toppings!

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