Pumpkin, Bacon and Feta Frittata

by Katrina - The Organised Housewife

Looking for a light dinner idea to add alongside an easy salad? You’ll enjoy this Pumpkin, Bacon and Feta Frittata.  It’s fuss-free and takes little effort to make.  I was hoping that there was going to be leftovers for lunch the next day, but my family absolutely loved it and didn’t leave any behind.

When I say fuss-free, it truly is although the only thing that takes the time is peeling and chopping the pumpkin into small bite-sized cubes.  You don’t even have to fry the bacon. Add the pumpkin and bacon into a bowl, drizzle with oil then pop into the oven on a baking tray to cook through and brown.

I forgot to take a photo of how easy it is to layer the casserole dish with the bacon, pumpkin, spring onion (you can use regular onion or a leek if you don’t have spring onions) feta and tasty cheese, only takes a few moments.

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Pumpkin, Bacon and Feta Frittata

  • Author: Katrina Springer
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 5 1x

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

  1. Preheat oven to 200°C, fan forced.
  2. Place pumpkin and bacon into a bowl, drizzle with olive oil and toss to coat.
  3. 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.
  4. Using the same bowl you coated the pumpkin in (to save washing), add eggs and flour, whisk well to remove lumps and combine.
  5. Slowly pour in milk, continuing to whisk until stirred through.
  6. Lightly grease a rectangular 30x20cm casserole dish.
  7. Once the pumpkin has roasted, spoon the pumpkin mix into dish along with spring onions, feta and tasty cheese.
  8. Pour egg mixture into dish then lightly sprinkle with salt and pepper. Cover frittata with aluminium foil.
  9. 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.
  10. Serve warm with a salad.

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This frittata will make for a great lunch if there are any leftovers the next day.


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2 comments

Katlen January 15, 2018 - 8:43 AM

Hi,
I’ve tried to print the Pumpkin, Bacon & Feta Frittata recipe however it’s coming up with a 404 page not found error.
kind regards,
Katlen

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Katrina - The Organised Housewife January 15, 2018 - 9:34 AM

So sorry you are experiencing this. I have logged a query with my IT support team

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