Pumpkin, Pumpkin Seed and Asparagus Frittata

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a pan, preferably non-stick; add the bacon, onion and garlic and cook for about 2 minutes or until the onions and garlic have begun to soften.
  • Add the diced, cooked pumpkin and the pumpkin seeds to the pan, and sauté for about 5 minutes, being careful that they do not burn.
  • Add the asparagus tips to the pan.
  • Whisk the remaining ingredients together in a bowl until they are well-combined; and season to taste with salt and pepper.
  • Pour the egg mixture over the vegetables and cook for 5-7 minutes on a medium heat or until set.
  • Place the frittata under a preheated grill for 2 minutes or until golden brown.
  • Serve hot or at room temperature with crusty rolls and a salad. Or enjoy it on a picnic or as a take-to-work lunch.
  • Notes: To serve this as finger food, cut the cooked frittata into small wedges or squares.
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