Ingredients
Scale
- 1 1/2 cups pumpkin, peeled and diced into small cubes
- 3 rashers shortcut bacon, finely diced
- 1 tablespoon olive oil
- 3 eggs
- 1/2 cup self raising flour, sifted
- 1 1/2 cups milk
- 2 spring onions, sliced
- 1/2 cup feta, crumbled
- 1/2 cup tasty cheese, grated
- salt and pepper, to taste
Instructions
- Preheat oven to 200°C, fan forced.
- Place pumpkin and bacon into a bowl, drizzle with olive oil and toss to coat.
- Line a baking tray with a silicone mat or baking paper. Place pumpkin and bacon on tray. Bake for 20 minutes or until lightly golden.
- Using the same bowl you coated the pumpkin in (to save washing), add eggs and flour, whisk well to remove lumps and combine.
- Slowly pour in milk, continuing to whisk until stirred through.
- Lightly grease a rectangular 30x20cm casserole dish.
- Once the pumpkin has roasted, spoon the pumpkin mix into dish along with spring onions, feta and tasty cheese.
- Pour egg mixture into dish then lightly sprinkle with salt and pepper. Cover frittata with aluminium foil.
- Bake in oven for 30 minutes. Remove aluminium foil and continue to bake for a further 10 minutes or until cooked through and lightly golden on top.
- Serve warm with a salad.
- Prep Time: 30 mins
- Cook Time: 40 mins
