How should we divide the recipe ingredient?
For most recipes, if I'm halving the servings, I'd halve everything. If the amount of cheese is insufficient at the half quantities, you'd probably find it was insufficient to begin with. That all said, looking at the recipe you've posted, if I was making that I'd probably find myself not really measuring anything in there and adjusting everything to taste...

The one exception might be the oil. As you're cooking things, you probably still need a minimum amount to coat the pan... Maybe someone can think of something else that wouldn't warrant being halved, but I can't.