Pumpkin, Pumpkin Seed and Asparagus Frittata

"This pumpkin, pumpkin seed and asparagus frittata makes an ideal breakfast, brunch or luncheon dish. It can also be cut into wedges and served - warm or at room temperature - as finger food, or enjoyed at a picnic or for easy take-to-work lunches. To make this a vegetarian dish, omit the bacon. The cooking time below does not include the time for cooking the pumpkin, so you need to add this if you are cooking the pumpkin at the same time you are making the frittata."
 
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Ready In:
25mins
Ingredients:
14
Serves:
6
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ingredients

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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! <br> <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!
 
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