Thermobexta’s Caramelised Onion, Pumpkin & Haloumi Frittata

frittata

This is a decadent frittata 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.

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

1. Preheat oven to 180ยฐC. Grease a quiche dish with olive oil. Set aside.

2. Place onions and garlic in mixer bowl. Chop for 5 seconds/speed 5/MC on. Scrape sides of bowl.

3. Add sugar, vinegar, oil and 20g of the water. Set internal basket in place. Add the pumpkin. Cook for 10 minutes/steaming temperature/reverse/speed 1/MC off.

4. Remove basket from bowl. Stir onions, scraping them off the base of the bowl. (If they are very dry, add a splash more water). Replace basket. Cook for a further 5 minutes/steaming temperature/reverse/speed 1/MC on.

5. Remove basket from bowl, set aside. Transfer onions to a bowl, set aside.

6. Without washing mixer bowl, add Parmesan and spinach. Blitz for 7 seconds/speed 7/MC on. Scrape sides of bowl.

7. Add sour cream, milk, eggs and haloumi. Combine for 6 seconds/reverse/speed 3/MC on. Scrape sides of bowl.

8. Add pumpkin and onions. Combine for 15 seconds/reverse/speed 2/MC on.

9. Transfer mixture to prepared dish. Sprinkle with pine nuts. Bake for 45 minutes, or until golden and set.

10. Allow to rest for 10-15 minutes before slicing. Serve with salad or veggies.

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15 thoughts on “Thermobexta’s Caramelised Onion, Pumpkin & Haloumi Frittata

  1. 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!

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  2. 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.

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  3. 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!

    Liked by 1 person

  4. 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.

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  5. 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 ๐Ÿ™‚

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  6. 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 ๐Ÿ™‚

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  7. 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

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