Pumpkin, Pumpkin Seed And Asparagus Frittata

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon oil
• 4 slices bacon, chopped
• 1 medium onion, thinly sliced
• 4 garlic cloves, crushed
• 2 cups diced pumpkin, cooked until tender but still a little firm (just short of how soft you would want it to be if you were mashing it)
• 3 tablespoons pumpkin seeds
• 1 (340 g) can asparagus tips, drained
• 8 eggs, lightly beaten
• 3/4 cup thickened cream
• 2 cups grated tasty cheese or 2 cups parmesan cheese or 1 cup of tasty cheese and 1 cup parmesan cheese
• 2 1/2 tablespoons plain flour
• salt, to taste
• fresh ground black pepper, to taste
• 3 tablespoons chives, chopped

Recipe

• 1 heat the oil in a pan, preferably non-stick; add the bacon, onion and garlic and cook for about 2 minutes or until the onions and garlic have begun to soften.
• 2 add the diced, cooked pumpkin and the pumpkin seeds to the pan, and sauté for about 5 minutes, being careful that they do not burn.
• 3 add the asparagus tips to the pan.
• 4 whisk the remaining ingredients together in a bowl until they are well-combined; and season to taste with salt and pepper.
• 5 pour the egg mixture over the vegetables and cook for 5-7 minutes on a medium heat or until set.
• 6 place the frittata under a preheated grill for 2 minutes or until golden brown.
• 7 serve hot or at room temperature with crusty rolls and a salad. or enjoy it on a picnic or as a take-to-work lunch.
• 8 notes: to serve this as finger food, cut the cooked frittata into small wedges or squares.