A twist on the classic bacon and leek frittata - this pumpkin bacon frittata is so good! It's the perfect blend of savoury and sweet, with the smokiness of the bacon complementing the earthy pumpkin. The leeks add a subtle onion flavour without overpowering the dish, making it a hit with both kids and adults. Plus, the creamy, cheesy texture is just irresistible.
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Pumpkin and bacon is a match made in heaven!
The sweet and velvety pumpkin contrast perfectly with the salty bacon. Combined it with tender potatoes and leek with a rich, smooth egg blend and you can't go wrong!
This pumpkin frittata is not only incredibly delicious but also quick to prepare. Accompanied by a crisp salad, tossed in a zesty and sweet dressing, this meal promises a delightful explosion of flavours.
Ingredients for this Pumpkin and bacon frittata:
- Olive oil
- Leek - I use it a lot, and if you're unsure how to prep it properly, here's my quick guide to cleaning leeks.
- Middle bacon
- Garlic
- Pumpkin
- Potatoes
- Eggs
- Parmesan cheese
- Nutmeg
- Salt and pepper to taste
4 Easy steps for this Pumpkin Frittata recipe
There's something incredibly comforting about a warm, savoury frittata on a chilly day. Whether you're looking for a hearty breakfast, a delightful brunch, or a quick dinner.
Time needed: 40 minutes
This Bacon and leek frittata is so easy!
- Roast the Veggies:
Roast potatoes and pumpkin for 15-20 minutes until tender and slightly caramelized.
- Cook the Leeks and Bacon:
Fry bacon and leeks until the soft and golden. Add the garlic and cook bit more.
- Combine Everything:
Add the roasted pumpkin and potatoes to the pan with the leeks and bacon.
Pour the whisked eggs over the veggies. - Cook and Bake:
Cook on stove until the eggs are almost set.
Bake for 10-15 minutes until fully set and golden on top.
FAQ about this recipe
Yes, you can substitute Parmesan with other cheeses like cheddar or feta, but it will alter the flavour slightly.
Yes, you can prepare it ahead of time. Cook and bake the frittata as instructed, then store it in the refrigerator for up to 3 days. Reheat it in the oven before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the frittata for up to 2 months.
Why You'll Love this bacon and leek frittata with pumpkin!
Our pumpkin and leek frittata combines tender pumpkin, savoury bacon, and delicate leeks, all brought together with a hint of nutmeg and melty Parmesan cheese. It's a wonderful twist on the classic leek and bacon frittata, adding a touch of sweetness and earthiness from the pumpkin. Not only is it delicious, but it's also packed with nutrients, making it a healthy choice for your family.
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Pumpkin frittata
- Total Time: 40 minutes
- Yield: 4 1x
Description
This pumpkin and bacon frittata is not only incredibly delicious but also quick to prepare. Accompanied by a crisp mesclun salad, tossed in a zesty and sweet dressing, this meal promises a delightful explosion of flavours.
Ingredients
For the Frittata:
- 1 tablespoon olive oil
- 1 leek, ends trimmed, sliced, washed, and dried
- 100g middle bacon, chopped
- 3 cloves garlic, minced
- 500g pumpkin, peeled and cut into 2 - 3cm pieces
- 2 potatoes, peeled and cut into 2cm pieces
- 8 eggs, lightly whisked
- 80g Parmesan cheese, grated
- pinch of nutmeg
- Salt and pepper to taste
- Salad mix to serve (optional)
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Instructions
Preheat the oven to 200°C fan-forced
Cook Leek and Bacon, and Boil Vegetables:
- Start by placing the cut potatoes and pumpkin in a single layer on a roasting pan. Season generously with salt and pepper. Roast the pumpkin and potatoes for about 15-20 minutes until slightly caramelised and just tender.
- Meanwhile, heat olive oil in a 25cm oven-proof frying pan over medium heat. Cook sliced leek and chopped bacon for about 10 minutes until leeks are soft and golden. Add the minced garlic and cook, stirring, for another 1 minute.
Combine Vegetables and Eggs:
- Add the roasted pumpkin and potatoes to the leek and bacon mixture. In a bowl, whisk together eggs, grated Parmesan, pinch of nutmeg, salt and pepper to taste. Pour over the vegetables in the frying pan.
- Reduce the oven heat to 180°C fan-forced.
Cook and Bake Frittata:
- Cook uncovered on low heat for about 10 minutes until the egg mixture is almost set. Transfer the frying pan to a preheated oven at 180°C (350°F) and bake for 10-15 minutes until fully set and golden on top.
Serve:
- Cut the frittata into wedges and serve with a mixed salad.
- Prep Time: 10
- Cook Time: 30
- Category: Main
More recipes like this pumpkin and bacon frittata:
Love this recipe? Try our popular super easy Italian Frittata recipe with fennel.
Just in case you want to grow your own leeks! Check out this handy guide on how to grow leeks.
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