Ingredients
• 400g Butternut pumpkin, peeled, coarsely chopped
• 2 teaspoons olive oil
• 4 rindless bacon rashers, coarsely chopped
• 1 small brown onion, finely chopped
• 100g feta, crumbled
• 6 eggs, lightly whisked
• 2 tablespoons thickened cream
• 1 tablespoon shredded fresh basil
Method
Step 1
Cook the pumpkin in a medium saucepan of boiling water for 8 minutes or until tender. Drain.
Step 2
Meanwhile, heat the oil in a 20cm (base measurement) non-stick frying pan over medium-high heat. Cook the bacon and onion, stirring, for 5 minutes or until onion is soft. Combine the feta, egg, cream and basil in a jug.
Step 3
Preheat grill on high. Add the pumpkin to the frying pan. Stir to coat. Pour over the egg mixture. Reduce heat to low. Cook for 6 minutes or until the mixture is set around the edges but runny in the centre. Place the frying pan under grill and cook for 3 minutes or until the frittata is golden brown and just set.
