Bacon, pumpkin and feta frittata
The Bacon, Pumpkin, and Feta Frittata combines savory bacon and creamy feta with sweet pumpkin, resulting in a fluffy, hearty dish. This easy recipe is perfect for breakfast, brunch, or any meal.
Cook time 25 min
Prep time 10 min
Ingredients:
3 cups pumpkin2 tsp olive oil
4 bacon strips
1 onion
1/2 cup feta cheese
6 eggs
2 tbsp heavy whipping cream
1 tbsp basil
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.
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.
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.
Bacon, pumpkin and feta frittata FAQ:
Bake the frittata in a preheated oven at 375°F (190°C) for 20-25 minutes, or until it is set and the top is golden brown.
The frittata is done when it is set in the center and the top has a golden brown color. You can also insert a knife in the center; it should come out clean.
Yes, you can substitute feta cheese with goat cheese or ricotta for a different flavor. Both will provide a creamy texture.
Store any leftover frittata in an airtight container in the refrigerator for up to 3-4 days. You can reheat slices in the microwave or oven.
Yes, you can prepare the frittata a day in advance and store it in the refrigerator. Just reheat it before serving.
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.
Nutrition per serving
4 ServingsCalories 360kcal
Protein 24g
Carbohydrates 11g
Fiber 0.99g
Sugar 4.46g
Fat 27g
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