Pumpkin, Pumpkin Seed And Asparagus Frittata Recipe

Name: Pumpkin, Pumpkin Seed And Asparagus Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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

Servings: persons

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 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

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 saute 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.

1047

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon oil, 4 slices bacon, chopped, 1 medium onion, thinly sliced, 4 garlic cloves, crushed, and more.

Yes, Pumpkin, Pumpkin Seed And Asparagus Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin, Pumpkin Seed And Asparagus Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions