Bacon, pumpkin and feta frittata
Indulge in a savory Bacon, Pumpkin, and Feta Frittata that's perfect for breakfast or brunch. This delicious dish combines the rich flavors of crispy bacon, roasted pumpkin, and creamy feta cheese, all held together in a delightfully fluffy egg and cream mixture. With a hint of fresh basil, this easy-to-make frittata is both nutritious and satisfying.
- 22 Apr 2024
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
The Bacon, Pumpkin, and Feta Frittata is a delightful dish that merges savory and sweet flavors, making it perfect for any meal of the day. The combination of bacon, pumpkin, and feta cheese provides a rich and hearty taste, while the eggs create a fluffy and satisfying texture. This recipe is easy to prepare and packed with nutritious ingredients, ensuring a meal that's both tasty and wholesome.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Dice the pumpkin into small, bite-sized cubes.
- In a large ovenproof skillet, heat 2 tsp of olive oil over medium heat.
- Add the diced pumpkin and sauté for about 8-10 minutes, or until the pumpkin is tender and lightly browned. Stir occasionally.
- While the pumpkin is cooking, place the bacon strips in a separate pan over medium heat. Cook until crispy, then transfer to a plate lined with paper towels to drain any excess fat.
- Once cooled, cut the bacon into small pieces.
- In the same skillet used for the pumpkin, add the chopped onion and cook for about 5 minutes, or until the onion becomes soft and translucent. Stir occasionally to prevent burning.
- Add the cooked bacon pieces back into the skillet with the pumpkin and onions. Stir to combine evenly.
- In a medium-sized bowl, whisk together the 6 eggs, 2 tbsp of heavy whipping cream, and 1 tbsp of chopped fresh basil.
- Pour the egg mixture over the ingredients in the skillet.
- Sprinkle the 1/2 cup of crumbled feta cheese evenly over the top.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the frittata is set and the top is golden brown.
- Once the frittata is done baking, remove it from the oven and allow it to cool for a few minutes.
- Slice into wedges and serve warm.
Tips:
- Preheat your oven to 200°C (400°F) before starting the preparation to save time.
- To make dicing the pumpkin easier, use a sharp knife and cut into uniform pieces to ensure even cooking.
- Cook the bacon until crispy to enhance its flavor and add texture to the frittata.
- Crumbled feta can be substituted with other cheeses such as goat cheese or ricotta for a different flavor profile.
- Whisk the eggs and cream thoroughly to get a smooth and uniform mixture.
- Season with salt and pepper according to taste, but be mindful that feta and bacon are already salty.
- Use an oven-safe skillet to transition from stove to oven seamlessly without needing to transfer the mixture, which can be messy.
Once fully cooked, let the frittata sit for a few minutes before serving to make slicing easier. The Bacon, Pumpkin, and Feta Frittata makes a perfect brunch dish or a quick dinner option, and pairs wonderfully with a side salad or some crusty bread. Enjoy the harmonious blend of flavors and the satisfying combination of textures in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 24g | 15% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 0.99g | 3% |
| Sugar 4.46g | 4% |
| Fat | |
| Fat 27g | 32% |
| Saturated 11g | 38% |
| Cholesterol 370mg | - |
| Vitamins | |
| Vitamin A 590ug | 66% |
| Choline 290mg | 52% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.74mg | 57% |
| Vitamin B3 3.48mg | 22% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 1.54ug | 64% |
| Vitamin C 11mg | 12% |
| Vitamin E 1.98mg | 13% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 2.51mg | 23% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 610mg | 18% |
| Selenium, Se 40ug | 74% |
| Sodium, Na 850mg | 57% |
| Zinc, Zn 2.89mg | 26% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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