This pumpkin, bacon and goat's cheese frittata is an easy and flavorful dish that is super versatile. It could be enjoyed for breakfast, lunch or dinner. This frittata is super nutrient-dense, loaded with flavour and is packed with protein which makes it supportive of blood sugar levels. Stable blood sugar = more balanced energy, easier fat loss, less insulin, better hormonal balance and less inflammation. I love to enjoy this alongside a fresh garden salad for a lighter lunch or dinner. It's also a great make-ahead meal and it reheats beautifully.
Ingredients:
Method:
Preheat the oven to 200 degrees Celsius.
Heat a frypan over medium heat and cook the pan for 5 minutes until it begins to crisp. Transfer to a plate which has a paper towel on it and let the bacon cool down. Then slice it into thin bit size pieces.
Add the onion to the frypan you cooked the bacon in (with the bacon juices), and sauteed for 3-5 minutes until translucent. Then add in the spinach and cook for a further 1-2 minutes until the spinach is wilted.
Crack the eggs into a mixing bowl with salt and pepper and whisk together until combined. Add the chopped bacon, roasted pumpkin, onion and spinach mix to the egg bowl and mix together until well combined.
Pour the egg mixture into a round oven safe pan until evenly spread.
6. Crumble the goat's cheese over the top and place the frittata in the oven for 15-20 minutes until it starts to go golden on the outside (the inside should be totally cooked, if not pop it into the oven for a few more minutes).
Allow the frittata to cool for 10-15 minutes before slicing. Serve warm and enjoy!!
Ingredients
Directions
Preheat the oven to 200 degrees Celsius.
Heat a frypan over medium heat and cook the pan for 5 minutes until it begins to crisp. Transfer to a plate which has a paper towel on it and let the bacon cool down. Then slice it into thin bit size pieces.
Add the onion to the frypan you cooked the bacon in (with the bacon juices), and sauteed for 3-5 minutes until translucent. Then add in the spinach and cook for a further 1-2 minutes until the spinach is wilted.
Crack the eggs into a mixing bowl with salt and pepper and whisk together until combined. Add the chopped bacon, roasted pumpkin, onion and spinach mix to the egg bowl and mix together until well combined.
Pour the egg mixture into a round oven safe pan until evenly spread.
6. Crumble the goat's cheese over the top and place the frittata in the oven for 15-20 minutes until it starts to go golden on the outside (the inside should be totally cooked, if not pop it into the oven for a few more minutes).
Allow the frittata to cool for 10-15 minutes before slicing. Serve warm and enjoy!!
