Pumpkin Bacon & Spinach Frittata

Pumpkin Bacon & Spinach Frittata

0:10 To Prep
0:25 To Cook
8 Servings
Average Rating
Difficulty Easy

Such a delicious and quick meal for summer or winter. This frittata is amazing served hot or cold


  • 1 punnet cherry tomatoes, halved
  • 200gm baby spinach leaves
  • 12 Eggs, large
  • 1/4 Tsp Praprika
  • 1/2 cup Fresh Parsley, chopped
  • 500gm Pumpkin, diced
  • 6 rashers bacon, diced
  • 1 Onion, finely diced
  • 1 tsp Olive oil
  • pinch salt and pepper
  • 3 cups shredded cheese

Step 1

Pre heat oven to 180oC

Step 2

Dice pumpkin up into small 1cm cubes.

Step 3

Place Pumpkin in a microwave safe dish Chefs Toolbox Silicon Bowls with 1cm water. Cook in microwave for 7 minutes or until soft, drain excess water off after cooked.

Step 4

Heat Sauté Pan over medium heat for 2 mins.

Step 5

Add oil, Bacon and onion and cook for 3 mins or until onion has softened but not browned.

Step 6

Add drained cooked Pumpkin, spaced evenly over top of bacon and onion

Step 7

Next layer the Spinach on top.

Step 8

Sprinkle cherry Tomatoes on top of spinach.

Step 9

Whisk eggs in bowl and pour Eggs over frittata

Step 10

Combine Cheese, Parsley, Salt, pepper and Paprika in a bowl and mix well

Step 11

Sprinkle Cheese mix on top.

Step 12

Cook over medium-low heat for 15-20 mins or until the egg mixture has almost set.

Step 13

Pull out and use Silicon egg flip to dice frittata into quarters to see if egg is set

Step 14

If not Place pan in oven for 5-10 mins to brown and finish cooking

Step 15

Run spatula around edge of frittata and leave to set for 2 mins.

Step 16

Serve up using silicon egg flip to cut and serve. Cut into wedges and serve warm or cold.

Chef's Tips

If the cooking time is up and you cut into the frittata and egg is not set, Leave cooking for another 5 or so minutes. Sometimes the thick layer of cheese prevents the egg from underneath completely cooking in the time frame needed. So cutting and giving it a bit longer sets the egg well. Enjoy

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