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!

Ingredients

  • 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.

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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.

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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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