Bacon, pumpkin and feta frittata

Name: Bacon, pumpkin and feta frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 400g Butternut pumpkin, peeled, coarsely chopped; 2 tsp olive oil; 4 rindless bacon rashers, coarsely chopped; 1 small brown onion, finely chopped; 100g feta, crumbled; 6 eggs, lightly whisked; 2 tbsp thickened cream; 1 tbsp shredded fresh basil

4.9

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Cost: $4.26 /serving

Author : Emma Braz

easy family friendly cream

Ingredients

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400 grams Butternut pumpkin, peeled, coarsely chopped2 tsp olive oil4 rindless bacon rashers, coarsely chopped1 small brown onion, finely chopped100 grams feta, crumbled6 eggs, lightly whisked2 tbsp thickened cream1 tbsp shredded fresh basil

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Instructions

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Step 1

Cook the pumpkin in a medium saucepan of boiling water for 8 minutes or until tender. Drain.

Step 2

Meanwhile, heat the oil in a 20cm (base measurement) non-stick frying pan over medium-high heat. Cook the bacon and onion, stirring, for 5 minutes or until onion is soft. Combine the feta, egg, cream and basil in a jug.

Step 3

Preheat grill on high. Add the pumpkin to the frying pan. Stir to coat. Pour over the egg mixture. Reduce heat to low. Cook for 6 minutes or until the mixture is set around the edges but runny in the centre. Place the frying pan under grill and cook for 3 minutes or until the frittata is golden brown and just set.