Pumpkin, Bacon and Feta Frittata

Pumpkin Bacon and Feta Frittata


  • 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


  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.