Roasted Pumpkin, Bacon & Feta Frittata

Pumpkin Bacon Feta


  • 600g pumpkin, chopped coarsely
  • 1 tbs olive oil
  • 1 medium red capsicum (200g), chopped coarsely
  • 6 green onions, cut into 5cm pieces, (or 1 leek, sliced finely)
  • 4 bacon rashers (280g), rind removed, chopped coarsely
  • 1 clove garlic, crushed
  • 1/2 cup finely grated parmesan cheese
  • 6 eggs
  • 2 tsp cornflour
  • 1/2 cup cream
  • 100g fetta cheese, crumbled


Preheat oven to hot (usually this is about 200-220degreesC)

  1. Place oil in a large baking dish and add pumpkin. Bake uncovered in hot oven for 15mins.
  2. Add capsicum, onions/leek, bacon and garlic to baking dish and bake uncovered for about 15mins or until the pumpkin and bacon are browned to your liking.
  3. Remove baking dish from oven and reduce temperature to moderate (ususally this is about 180degreesC).
  4. Grease a deep 19cm square cake pan; sprinkle base and sides with half of the parmesan.
  5. Blend cornflour with cream. Whisk eggs in medium bowl, add remaining parmesan and blended cornflour and cream.
  6. Spoon pumpkin mixture into the prepared square pan. Pour egg mixture over pumpkin mixture and sprinkle with fetta.
  7. Bake uncovered in moderate oven for about 45mins or until the frittata sets. Stand for 10mins then turn out.

To serve: cut into quarters and serve with a salad or roast pot