Combining the earthy flavour of pumpkin with the tangy but mellow flavour of halloumi makes for the perfect frittata combo. Whether you’re looking for something to prep for breakfast, lunch or even dinner we highly recommend getting this recipe on your radar!
If you want to make this recipe even easier and speed up the baking time, you can always assemble the frittata into individual muffin tins. All you’ll need to do is spread your spinach, pumpkin and halloumi between each muffin hole and then fill with the egg mixture and sprinkle the parmesan on top. This is also really practical for any mummas out there who want to give their kids a healthy, quick and veggie loaded school lunch – simply pack in an airtight container and you’re sorted. This frittata is also great if you’re going to, or hosting a brunch and also caters to any vegetarian and gluten-free friends.
Our final tip for you before you get cooking is about baking the frittata. Be sure to bake until the edges are golden and to the point where the centre doesn’t jiggle when you give the pan/tray a gentle nudge. Overcooking the frittata will cause it to become rubbery which is not what we want.
We also love enjoying this frittata with a side salad. Our pick is a combo of mixed greens, cucumber, tomato, red onion tossed in some balsamic dressing.
Pre-heat oven to 200°C.
Begin by preparing the pumpkin. Roughly chop pumpkin into cubes and arrange on a baking paper lined oven tray and drizzle with a little oil and a sprinkle of salt. Bake for 25-30 minutes or until tender. Allow to cool and set aside.
Whisk eggs and flour in a bowl, then whisk in milk, parsley and salt.
Place a sheet of baking paper into a 32x23x7cm rectangle baking dish and arrange the spinach in the bottom. Scatter over roasted pumpkin and halloumi and pour over egg mixture. Sprinkle with parmesan and freshly cracked black pepper if desired. Bake for 25-30 minutes or until set and golden.
Leave to rest for 5-10 minutes before cutting into 4-6 pieces and serve with a side salad if desired.
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