Pumpkin, Haloumi & Chilli Frittata with Green Salad (eggs included)
  • Prep time: 40 minutes
  • Calories: 596
The great thing about frittata is that it is just as good cold as it is warm, so if you have any leftovers (which we doubt) you can have an easy lunch the next day. The haloumi adds a hint of decadence to this protein packed dish and the chilli a little heat. Along with a simple salad, we think this is a midweek winner, enjoy!
  • 450 g of Butternut Pumpkin
  • 1 200g Pack of Haloumi Cheese
  • 4 of Free Range Eggs
  • 120 g of Cherry Tomatoes
  • 1 of Red chilli
  • 2 of Garlic Clove
  • 1 Tbsp of Apple Cider Vinegar
  • 1 75g Pack of Mixed Lettuce
  • 12 Cup of Milk (pantry)

Start Pumpkin:

Preheat oven to 180°C. Peel pumpkin, discarding seeds, then cut into 1 cm cubes. Peel and mince garlic. Heat non-stick (ovenproof) frypan on medium. Add enough oil to cover base, add garlic, then cook for 1 minute. Add pumpkin and continue to cook until pumpkin is tender (can pierce with a fork), about 10 minutes.

Grill Haloumi:

Pat haloumi dry on paper towel. Cut the haloumi into 8 equal sized pieces. Add oil to a frypan over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. Set aside.

Prepare Remaining Ingredients:

While the pumpkin is cooking, slice tomatoes in half, de-seed chilli and thinly slice. Crack eggs into a jug, add milk, season and whisk well with a fork.

Cook Frittata:

Once pumpkin is tender, pour egg mix into the pan and top with haloumi, and chilli (to taste) and season with salt and pepper. Put pan on the top shelf of the oven and cook for 20 minutes, until egg is set and golden brown on top. Remove from oven.

You Plate It:

In a bowl, combine lettuce leaves with tomatoes. Add vinegar and 2 Tbsp olive oil (extra virgin if you have it) and toss well. Season with salt and pepper. Serve frittata with salad on the side. Enjoy!