Roast Veggie Frittata – with plenty of bacon

I recently came home from food shopping and listed a few meals to GG that we could have for lunch or dinner over the next few nights. I mentioned a Roast Veggie Frittata but GG didn’t seem to like the idea too much because it was a meatless option. That’s when I told him I may have bought some bacon and could throw some of that in. That got him on side and it was cooking time!


  • 9 eggs
  • A splash of cream
  • Some grated Parmesan cheese
  • A quarter of pumpkin – cut into squares
  • 2 large potatoes – cut into squares
  • Olive oil
  • Fresh thyme – a few sprigs
  • Punnet of Cherry Tomatoes
  • 8 pieces of short cut bacon, diced
  • 1 Spanish Onion, sliced
  • Salt and Pepper

First up throw the diced pumpkin and potato into a bowl with a little olive oil along with sprigs of fresh thyme and some salt and pepper. Then put it into the oven for 15 or so minutes until its cooked through.



While that’s cooking pan fry the bacon and spanish onion and the cherry tomatoes. You don’t need to cook the cherry tomatoes too much.

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In a bowl throw in the eggs, splash of cream and the Parmesan cheese and whisk together.



Put all the cooked ingredients into a baking dish and pour over the egg mix. Put into a moderate oven for around half an hour til it’s cooked through.

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Slice yourself a big piece – it’s lunchtime!

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