Starters & Light meals

Pumpkin and bacon frittata pots

By Abigail Donnelly
4
Easy
15–20 minutes
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Ingredients

Method
  • 250 g pumpkin
  • 1-2 T olive oil
  • Sea salt
  • 2 cloves crushed garlic
  • 8 rashers beech-smoked streaky bacon
  • 8 free-range eggs
  • ½ cup milk

Method

Ingredients

Preheat the oven 180°C.
Peel and slice pumpkin into small chunks, then toss in olive oil and scatter with sea salt and cloves crushed garlic.
Roast for 40 minutes.
Pan fry rashers beech-smoked streaky bacon until crisp, then slice into bite-sized pieces.
Beat free-range eggs with milk and seasoning. Distribute between four small oven dishes, add the pumpkin and scatter over the bacon.
Bake for 15–20 minutes, or until set.
Serve immediately.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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