Easy Pumpkin, Leek and Bacon frittata
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
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- 3 tbs Olive oil
- 1 Leek, ends trimmed, sliced, washed and dried
- 100g Middle bacon, finely chopped
- 3 cloves of garlic
- 600g Pumpkin, peeled and cut into 2cm pieces
- 2 Potatoes, peeled and cut into 2cm pieces
- 8 Eggs, lightly whisked
- 80g Parmesan cheese, grated
- 1 tsp Nutmeg
- Salt and pepper to taste
- 120g Mesclun or any salad mix
- 2 Tomatoes, diced
- 2 Lebanese cucumbers, sliced
- 2 tbs Extra virgin olive oil
- 1 tbs Apple cider vinegar
- 2 tsp Dijon mustard
Instructions
- Heat oil in 25cm oven-proof frying pan over medium heat. Add the leek, bacon and 3/4 of the garlic and cook, stirring often, for 10 minutes or until the leeks are soft and golden.
- Meanwhile, cook the potato and pumpkin in a saucepan of boiling salted water for 5-6 minutes or until tender.
- Drain well then add to leeks.
- Whisk together the eggs, parmesan, nutmeg and seasonings. Pour over the vegetables and cook uncovered, over low heat for 10 minutes or until egg mixtures is almost set.
- Place salad mix, tomatoes and cucumbers in a serving bowl. Combine the extra virgin olive oil, apple cider vinegar, Dijon mustard and remaining garlic and season. Pour over salad and gently toss to combine.
- Cut frittata into wedges and serve immediately with mixed salad.
- Prep Time: 10
- Cook Time: 30
- Category: Main
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