Pumpkin, Haloumi & Chilli Frittata with Green Salad

40 min
596 calories

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!

Number of servings

Ingredients

450g Butternut Pumpkin
200g Pack Haloumi Cheese
4 Free Range Eggs
120g Cherry Tomatoes
1 Red chilli
2 Garlic Clove
1 Tbsp Apple Cider Vinegar
75g Pack Mixed Lettuce
¹⁄₂ Cup Milk (pantry)

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Frypan
Non-Stick Ovenproof Pan
Jug
Bowl

1 Start Pumpkin

Preheat oven to 180°C. Peel pumpkin, discarding seeds, 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 when pierced with a fork, about 10 minutes.

2 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.

3 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.

Tip! If you like an extra kick of heat, leave the seeds in the chilli rather than removing them.

4 Cook Frittata

Once pumpkin is tender, place in baking pan. Pour egg mix into the pan, 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.

Tip! If you don't have an ovenproof frypan, you can add everything to an ovenproof dish - that's what we did.

5 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!

Step-by-step instructions