Such a delicious and quick meal for summer or winter. This frittata is amazing served hot or cold
Pre heat oven to 180oC
Dice pumpkin up into small 1cm cubes.
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.
Heat Sauté Pan over medium heat for 2 mins.
Add oil, Bacon and onion and cook for 3 mins or until onion has softened but not browned.
Add drained cooked Pumpkin, spaced evenly over top of bacon and onion
Next layer the Spinach on top.
Sprinkle cherry Tomatoes on top of spinach.
Whisk eggs in bowl and pour Eggs over frittata
Combine Cheese, Parsley, Salt, pepper and Paprika in a bowl and mix well
Sprinkle Cheese mix on top.
Cook over medium-low heat for 15-20 mins or until the egg mixture has almost set.
Pull out and use Silicon egg flip to dice frittata into quarters to see if egg is set
If not Place pan in oven for 5-10 mins to brown and finish cooking
Run spatula around edge of frittata and leave to set for 2 mins.
Serve up using silicon egg flip to cut and serve. Cut into wedges and serve warm or cold.
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