Caramelised Onion, Pumpkin & Halloumi Frittata

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This Caramelised Onion, Pumpkin and Halloumi Frittata is a delightful dish that you’re sure to make again and again!

Be sure you let it rest after cooking to give it time to settle, as it is quite delicate.

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5 from 1 vote

Caramelised Onion, Pumpkin and Halloumi Frittata

This decadent frittata is a lovely balance of salty, sweet and sweet, with a divine creamy texture.
Course: Light Meal, Main Course
Cuisine: Italian, Nut Free, Vegetarian
Keyword: Pumpkin frittata, Thermomix frittata
Servings: 8
Calories: 277kcal

Ingredients

  • 60 g Parmesan cheese diced 1.5cm
  • 60 g baby spinach or kale stem removed
  • 300 g red onion quartered
  • 1 garlic clove 5g
  • 20 g coconut sugar
  • 20 g balsamic vinegar
  • 20 g olive oil
  • 20-40 g water
  • 300 g pumpkin diced 2cm
  • 150 g sour cream or cream
  • 100 g milk
  • 5 eggs
  • 180 g halloumi diced 1.5cm
  • 40 g pine nuts toasted in a dry frying pan

Instructions

  • Preheat oven to 180°C. Grease a quiche dish with olive oil.
  • Place onions and garlic in mixer bowl. Chop 5 seconds/speed 5/MC on. Scrape down bowl.
  • Add sugar, vinegar, oil and 20g of the water. Set internal basket in place. Add pumpkin. Cook 10 minutes/steaming temperature/reverse/speed 1/MC off.
  • Remove basket from bowl. Stir onions, scraping the base of the bowl well. (If they are very dry, add a splash more water). Replace basket. Cook a further 5 minutes/steaming temperature/reverse/speed 1/MC on.
  • Remove basket from bowl, set aside. Transfer onions to a bowl, set aside.
  • Without washing mixer bowl, add Parmesan and spinach. Blitz 7 seconds/speed 7/MC on. Scrape down bowl.
  • Add sour cream, milk, eggs and halloumi. Combine 6 seconds/reverse/speed 3/MC on. Scrape down bowl.
  • Add pumpkin and onions. Combine 15 seconds/reverse/speed 2/MC on.
  • Transfer mixture to prepared dish. Sprinkle with pine nuts. Bake 45 minutes, or until golden and set.
  • Allow to rest for 10-15 minutes before slicing.

Nutrition

Serving: 1serve | Calories: 277kcal | Carbohydrates: 11g | Protein: 14g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 463mg | Potassium: 342mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4240IU | Vitamin C: 9mg | Calcium: 388mg | Iron: 1mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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Kate
Kate
5 years ago

This is my go to frittata recipe! I use this as the basis and then mix it up depending on what is in the fridge
There is no better way to showcase my home grown free range eggs. Delicious

Alex
Alex
5 years ago

This looks delish! Can you freeze this?

Alex
Alex
5 years ago

I want to make this but not have Kale in the fridge. Can I replace the spinach with kale? Thank you…

Brooke
6 years ago

The kids and hubby loved it (I dont do eggs) I had to tweak a little based on fridge/pantry contents though. omitted the feta and topped with a mix of pumpkin seeds and sunflower seeds. have sliced the up the remaining and frozen off for hubbys lunch. It has defrosted/reheated well. thanks for the recipe 🙂

Tanya
Tanya
6 years ago

I’ve wanted to try this recipe since it’s released and yesterday I finally got to it! I subbed the pine nuts and spinach (because I didn’t have either) with cashews and zucchini and I was also short one egg but it still worked perfectly! I love the pieces of haloumi throughout and the flavour with the caramelised onion is just soooo tasty!! Thanks Bec 🙂

Rachel
Rachel
6 years ago

Absolutely loved this frittata! I didn’t use any sugar and it was still delicious! 🙂

Bettina
Bettina
6 years ago

So delicious and the recipe is easy to follow. Great combination of flavours and textures. Just for variation next time I might sub the haloumi for feta.

missmax22
6 years ago

Made this for dinner tonight. It was so full of flavour and the combination worked perfectly!
I had to use brown onion instead of red onion and white sugar was all we had so used that instead of coconut sugar. My husband and I loved this – we’ll definitely make again and play with different flavours. Thanks so much Thermobexta!

Jaz
Jaz
6 years ago

Absolutely delicious, made this last night. I used sweet potato instead of pumpkin and left off the pine nuts. Will definitely be on my rotation.

Katie
Katie
6 years ago

This recipe is delicious! I’ve never made frittata in the TMX before but so easy!!

Due to what I had the fridge / cupboard I had to make tiny variations – I used rice malt syrup instead of sugar with the onions. I only had 70g cream so used an extra egg. I used 1/2 parsley as not enough spinach.

Highly recommend the frittata – everyone loved it!

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you're looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone

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