Pumpkin Frittata with Cheese and Bacon

Valery Terán
Prepare this recipe for breakfast, as an appetizer, as a snack, or a light dinner; just be mindful of the portions you serve for each occasion. The cheese and bacon give it a unique flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 8 eggs
  • 1/2 cups whole milk, or cream
  • 1 tablespoon flour
  • 1 1/2 teaspoons coarse kosher salt
  • 2 cups pumpkin, cooked
  • 1/4 cups turkey deli ham, cut into small cubes
  • 1/4 cups bacon, cut into small cubes
  • 1/2 cups Manchego cheese
  • 2 tablespoons olive oil
Preparation
40 mins
0 mins
Medium
  • Beat the eggs in a bowl with the milk or cream. Add the flour, salt, and pepper.
  • Cook the pumpkins along with the bacon and ham. The total amount of ingredients should be 2 cups. Let it cool slightly.
  • Lightly beat the eggs and add the cooked ingredients.
  • If desired, you can add any herb of your choice; I recommend chives.
  • Add the grated Manchego cheese.
  • Put an oven-safe skillet (without plastic) over medium heat with the olive oil. When the oil is hot, add the egg mixture and let it cover the entire skillet.
  • Reduce the heat to low and cook for another 9-12 minutes until the sides of the frittata start to set.
  • Place the skillet in the oven (uncovered) at 180 °C and let it cook for an additional 15-25 minutes until fully cooked.
  • Remove the frittata from the oven and cut into slices or squares (if it's for a snack). Let the frittata cool for 10 minutes before eating.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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