Vegetable and Bacon Frittata

The first time I tried frittata was in a small cafe, where a piece was reheated from a slice in a cabinet.  In fact every time I have ever had frittata it was served this way and so I have never made cause it was always a little slimy and to be honest I would rather add some pastry and make a quiche.

The other day though in a last ditch attempt to get my child to eat some vegetables I looked through the fridge.  I had too many eggs and no pastry in the freezer so decided to make frittata.

Basically you can use whatever vegetables you have in the fridge. For this I roasted some pumpkin and potato, added bacon, red onion and a slightly withered broccoli.  It was actually super tasty, and the kidlet ate the whole thing, ok he picked out the broccoli, but I definitely would call that a success. Of course if you are vegetarian, omit the bacon. 

Have it for breakfast, lunch or dinner, with some beautiful bakery bread, and salad. 


Use whatever leftover vegetables you have in the fridge, for this recipe I used the following:
150g pumpkin (cut into 1cm cubes)
100g potato (cut into 1cm cubes)
Half a head of broccoli (sliced into small florets)
Small red onion sliced
4 rashers of bacon
1/2 cup grated cheese
7 eggs whisked
1 cup cream
Salt and pepper
Fresh herbs like parsley and/or basil


  1. Preheat oven to 180 degrees celcius and roast the pumpkin and potato, then place aside
  2. Grill bacon, and leave the grill on.
  3. Panfry the onion and broccoli until both become soft
  4. whisk together eggs, cream and cheese and add the fresh herbs.
  5. Spread all the vegetables over a large frying that you can put into the oven.
  6. Pour over the egg mixture
  7. Cook the frittata for 8 minutes and then place under the grill. Cook for another 8 minutes depending on the depth of your pan. Once the egg is just cooked remove from the grill.


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