This frittata has sweet pumpkin, peppery basil and salty bacon and feeds four for only $10.
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 1Cook the pumpkin in a medium saucepan of boiling water for 8 minutes or until tender. Drain.
- Step 2Meanwhile, 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 3Preheat 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.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1663 kj
Energy
27g
Fat Total
12g
Saturated Fat
2g
Fibre
29g
Protein
383mg
Cholesterol
1132.86mg
Sodium
7g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: If your frying pan handle isn’t heatproof, wrap it in foil before placing the pan under the grill to protect it from the heat.
With a twist: Zucchini & sweet potato frittata: Replace the pumpkin with sweet potato (kumara). Replace the bacon with 2 zucchini, thinly sliced.
- Author: Emma Braz
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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