Bacon, pumpkin, and feta frittata

Nick chose this recipe to make for lunch today. We all loved it, and it got us into the autumn spirit. When Nick showed me the recipe, I wasn't even really sure what butternut pumpkin is. Turns out even our local Rewe carries it. The result was tasty, tasty, and one-pan cooking.

Maybe you want to try it as a seasonal Halloween meal:)

Bacon, pumpkin, and feta frittata (from taste.com)

400g Butternut pumpkin, peeled, coarsely chopped

• 2 tsp olive oil
• 4 rindless bacon rashers, coarsely chopped (the boys said we could have used the whole pack)
• 1 small brown onion, finely chopped
• 100g feta, crumbled
• 6 eggs, lightly whisked
• 2 tbs thickened cream
• 1 tbs shredded fresh basil (we didn't have the basil)

Method

1. Cook the pumpkin in a medium saucepan of boiling water for 8 minutes or until tender. Drain.

2. Meanwhile, heat the oil in a 20cm (base measurement) non-stick frying pan over medium-high heat. Cook the bacon and onion, stirring, for 5 minutes or until onion is soft. Combine the feta, egg, cream and basil in a jug.

3. Preheat grill on high. Add the pumpkin to the frying pan. Stir to coat. Pour over the egg mixture. Reduce heat to low. Cook for 6 minutes or until the mixture is set around the edges but runny in the centre. Place the frying pan under grill and cook for 3 minutes or until the frittata is golden brown and just set.