Roast Pumpkin & Bacon Fetta Fritta

Roast Pumpkin and Fetta Fritta

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, crumbled.


Heat 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 fritta is set.

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