Haloumi, roasted pumpkin and spinach frittata

Steph and Laura from Keep it Cleaner make their delicious Halloumi, Pumpkin and Spinach Frittata which is Gluten Free and Dairy Free, suitable for everyone to enjoy.

  • Prep Time

    15 Minutes
  • Cook Time

    60 Minutes
  • Serves

    4-6 People


  • 10 eggs
  • 1/3 cup Natural Evolution Green Banana Flour
  • 1 cup VitaSoy Almond or Soy milk
  • 1 small handful parsley, washed and finely chopped
  • ½ tsp Murray River Salt
  • 100g baby spinach, washed
  • 200g block Bio Cheese Haloumi, cut into 1cm cubes
  • ¼ cup Bio Cheese Parmesano
  • 600g Roasted Pumpkin, Butternut or Jap pumpkin, cut into 1-2cm cubes
  • Cockatoo Olive oil to drizzle
  • Murray River Sea Salt, to taste

You'll Need

  • Multix Greener Baking Paper


  1. Pre-heat oven to 200°C.
  2. For the pumpkin, arrange pumpkin on a Multix Greener Baking Paper-lined oven tray and drizzle with a little oil and a sprinkle of Murray River Sea Salt. Bake for 25-30 minutes or until tender. Allow to cool and set to one side.
  3. Whisk eggs and flour in a bowl, then whisk in milk, parsley and salt.
  4. Place a sheet of baking paper into a 32x23x7cm rectangle baking dish and arrange the spinach in the bottom. Scatter over roasted pumpkin and Bio Cheese Haloumi and pour over egg mixture. Sprinkle with Bio Cheese Parmesano and freshly cracked black pepper if desired. Bake for 25-30 minutes or until set and golden.
  5. Leave to rest for 5-10 minutes before cutting into 4-6 pieces and serve with a side salad if desired.