Pumpkin and bacon frittata pots
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- Abigail Donnelly
- 4
- Easy
- 15–20 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
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.
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