Pumpkin, Pumpkin Seed and Asparagus Frittata
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 14.79 ml oil
- 4 slice bacon, chopped
- 1 medium onion, thinly sliced
- 4 garlic cloves, crushed
- 473.18 ml diced pumpkin, cooked until tender but still a little firm (just short of how soft you would want it to be if you were mashing it)
- 44.37 ml pumpkin seeds
- 340 g can asparagus tips, drained
- 8 eggs, lightly beaten
- 177.44 ml thickened cream
- 473.18 473.18 ml parmesan cheese or 236.59 ml of tasty cheese and 1 cup parmesan cheese
- 36.97 ml plain flour
- salt, to taste
- fresh ground black pepper, to taste
- 44.37 ml chives, chopped
directions
- Heat the oil in a pan, preferably non-stick; add the bacon, onion and garlic and cook for about 2 minutes or until the onions and garlic have begun to soften.
- Add the diced, cooked pumpkin and the pumpkin seeds to the pan, and sauté for about 5 minutes, being careful that they do not burn.
- Add the asparagus tips to the pan.
- Whisk the remaining ingredients together in a bowl until they are well-combined; and season to taste with salt and pepper.
- Pour the egg mixture over the vegetables and cook for 5-7 minutes on a medium heat or until set.
- Place the frittata under a preheated grill for 2 minutes or until golden brown.
- Serve hot or at room temperature with crusty rolls and a salad. Or enjoy it on a picnic or as a take-to-work lunch.
- Notes: To serve this as finger food, cut the cooked frittata into small wedges or squares.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!