Pumpkin Bacon & Spinach Frittata
Such a delicious and quick meal for summer or winter. This frittata is amazing served hot or cold
Ingredients
- 1 punnet cherry tomatoes, halved
- 200gm baby spinach leaves
- 12 Eggs, large
- 1/4 Tsp Paprika
- 1/2 cup Fresh Parsley, chopped
- 500gm Pumpkin, diced
- 6 rashers bacon, diced
- 1 Onion, finely diced
- 1 tsp Olive oil
- pinch salt and pepper
- 3 cups shredded cheese
Step 1
Preheat oven to 180oC
Step 2
Dice pumpkin up into small 1cm cubes.
Step 3
Place Pumpkin in a microwave-safe dish Chefs Toolbox Silicon Bowls with 1cm water. Cook in microwave for 7 minutes or until soft, drain excess water off after cooking.
Step 4
Heat Sauté Pan over medium heat for 2 mins.
Step 5
Add oil, Bacon, and onion and cook for 3 mins or until onion has softened but not browned.
Step 6
Add drained cooked Pumpkin, spaced evenly over top of bacon and onion
Step 7
Next layer the Spinach on top.
Step 8
Sprinkle cherry Tomatoes on top of spinach.
Step 9
Whisk eggs in a bowl and pour Eggs over frittata
Step 10
Combine Cheese, Parsley, Salt, pepper, and Paprika in a bowl and mix well
Step 11
Sprinkle Cheese mix on top.
Step 12
Cook over medium-low heat for 15-20 minutes or until the egg mixture has almost set.
Step 13
Pull out and use the Silicon egg flip to dice frittata into quarters to see if the egg is set
Step 14
If not Place pan in oven for 5-10 mins to brown and finish cooking
Step 15
Run a spatula around the edge of the frittata and leave to set for 2 minutes
Step 16
Serve up using silicon egg flip to cut and serve. Cut into wedges and serve warm or cold.
Chef’s Tips
If the cooking time is up and you cut into the frittata and the egg is not set, Leave cooking for another 5 or so minutes. Sometimes the thick layer of cheese prevents the egg from underneath completely cooking in the time frame needed. So cutting and giving it a bit longer sets the egg well. Enjoy
Pumpkin Bacon & Spinach Frittata
Ingredients
- 1 punnet cherry tomatoes halved
- 200gm baby spinach leaves
- 12 large eggs
- 1/4 tsp paprika
- 1/2 cup Fresh Parsle (chopped)
- 500mg Pumpkin (diced)
- 6 rashers bacon (diced)
- 1 onion (finely diced)
- 1 tsp olive oil
- pinch salt and pepper
- 3 cups shredded cheese
Instructions
- Preheat oven to 180oC
- Dice pumpkin up into small 1cm cubes.
- Place Pumpkin in a microwave safe dish Chefs Toolbox Silicon Bowls with 1cm water. Cook in microwave for 7 minutes or until soft, drain excess water off after cooked.
- Heat Sauté Pan over medium heat for 2 mins.
- Add oil, Bacon, and onion and cook for 3 mins or until onion has softened but not browned.
- Add drained cooked Pumpkin, spaced evenly over top of bacon and onion
- Next layer the Spinach on top.
- Sprinkle cherry Tomatoes on top of spinach.
- Whisk eggs in bowl and pour Eggs over frittata
- Combine Cheese, Parsley, Salt, pepper and Paprika in a bowl and mix well
- Sprinkle Cheese mix on top.
- Cook over medium-low heat for 15-20 mins or until the egg mixture has almost set.
- Pull out and use the Silicon egg flip to dice frittata into quarters to see if the egg is set
- If not Place pan in oven for 5-10 mins to brown and finish cooking
- Run a spatula around the edge of the frittata and leave to set for 2 mins.
- Serve up using silicon egg flip to cut and serve. Cut into wedges and serve warm or cold.
Notes
