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Halloumi Frittata with Sweet Capsicum Relish

Our wonderful friend Dorit Jaffe of the The FODMAP Talk, kindly created this recipe using our delicious Sweet Capsicum Relish.


Photo provided by Dorit Jaffe, The FODMAP Talk


This dish is perfect any time of day.  Have a slice for breakfast with your coffee, add a fresh salad and enjoy hot or cold for lunch or serve as a light dinner.

NOGO’s Sweet Capsicum Relish adds a wonderful twist to this dish. It’s sweet against the saltiness of the halloumi cheese and creates a perfect combination.



You will need a pan you can use on the stove top and in the oven.  



1 teaspoon garlic infused oil

1 large tomato 

1 cup baby spinach 

7 large eggs 

1 cup lactose free milk 

120 grams halloumi cheese  

NOGO Sweet Capsicum Relish 

Salt and pepper for seasoning



  1. Heat the over to 180 degrees Celsius
  2. Heat the oil in the pan
  3. Slice the tomato and add to the pan
  4. After 2 minutes add the spinach
  5. Let both vegetables cook well
  6. In a bowl add the eggs and milk
  7. To the bowl add cracked pepper and salt (leave out the salt if the cheese is too salty)
  8. Mix well and then pour into the pan
  9. Slice the halloumi cheese thinly and place on top of the frittata
  10. After a couple of minutes, as you see the frittata forming a nice crust on the sides, remove from heat
  11. Place into the oven
  12. Cook for 15 minutes or until the frittata is cooked (the egg shold be totally cooked and no more 'wobble' if you shake the dish).
  13. Cool for 10 minutes.
  14. Garnish and service with NOGO Sweet Capsicum Relish.