Roast Pumpkin, Bacon and Feta Frittata

Every now and then a recipe comes along that becomes a family staple. This recipe is one my sister Tracey first introduced to our family and it has become an absolute favourite. I make this every few weeks for my lunch during the week, or for a light, yummy dinner with a salad. It's the perfect recipe for a pot luck dinner or to make for a friend who is under the weather....which is what I am doing right now, prompting me to post this :)

My sister actually won a contest with this recipe recently for Philadelphia light cream for cooking!

These photos were taken on the day she created the recipe entry...recipes are nothing without photos don't you think?

Roast Pumpkin, Bacon and Feta Frittata


INGREDIENTS
½ cup (40g) finely grated parmesan cheese
600g pumpkin, peeled, chopped coarsely
1 tablespoon olive oil
6 green onions (green shallots)
4 bacon rashers, chopped coarsely
1 clove garlic, crushed
6 eggs
2 teaspoons cornflour
½ cup (125ml) cream (Philadelphia light cooking cream of course!)
salt and pepper
100g fetta cheese




METHOD
1. Preheat the oven to hot (200°C). Coat a small baking dish with cooking oil spray, sprinkle the base and sides with half of the parmesan cheese.


2. Combine the pumpkin and oil in a large baking dish. Bake, uncovered, in a hot oven, for 15 minutes. Cut the green onions into 1cm pieces. Add the bacon, garlic and shallots to the dish and bake for a further 15 minutes or until pumpkin and bacon are browned lightly.


3. Spoon the pumpkin mixture into the prepared pan. Reduce the oven temperature to moderate (180°C).


4. Whisk the eggs and remaining parmesan with the combined cornflour and cream in a medium bowl, season with salt and pepper. Pour egg mixture over the pumpkin mixture and sprinkle with crumbled fetta cheese.


5.Bake, uncovered, in a moderate oven for about 45 minutes or until set. Stand frittata in pan for 10 minutes before turning out.


6.Serve warm or cold with salad, if desired.