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.