600g pumpkin, chopped coarsely
1 tbsp. olive oil
6 green onions, cut into 5cm pieces
1 clove garlic, crushed
1/2 cup finely grated parmesan cheese
6 eggs
2 tsp. cornflour
1/2 cup cream
4 bacon rashes, rind removed & chopped
100g fetta cheese, crumbledHeat the oil in the base of the
casserole on a medium heat for a few minutes. Bake the pumpkin with the
lid on and vent open for 10 minutes. Add the onion, bacon and garlic and
cook uncovered for about 15 minutes until the pumpkin and bacon are
browned lightly.
Whisk the eggs in a medium bowl with the parmesan and blended cornflour
and cream. Pour the egg mixture into the casserole dish and sprinkle with
the crumbled fetta.
Bake on a medium heat with the lid on and vent open until the lid is
touch hot and then turn down to low, for about 35 minutes or until
frittata is set. |