Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 400g Butternut pumpkin, peeled, coarsely chopped

  3. 2 tsp olive oil

  4. 4 rindless bacon rashers, coarsely chopped

  5. 1 small brown onion, finely chopped

  6. 100g feta, crumbled

  7. 6 eggs, lightly whisked

  8. 2 tbs thickened cream

  9. 1 tbs shredded fresh basil

Instructions Jump to Ingredients ↑

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

  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.

  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.


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