Pumpkin Frittata with Cheese and Bacon
Valery Terán
Prepare this recipe for a breakfast, as an entry, as a snack or a light dinner, just take care 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 liquid 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 liquid cream. Add the flour, salt and pepper.
  • Cook the pumpkins together with the bacon and ham. The total of ingredients together must be 2 cups. Let cool a little.
  • Lightly beat the eggs and add the ingredients you cooked.
  • If you want, you can add some herb of your choice, I recommend chives.
  • Add the manchego cheese that will be previously grated.
  • Put a frying pan (oven-proof, without plastic) over medium heat with olive oil. When the oil is hot, add the egg mixture and let it cover the entire pan.
  • Reduce the heat to low and cook another 9-12 minutes until the sides of the frittata begin to cook.
  • Put the pan in the oven (uncovered) at 180 ° C and let it cook for an additional 15-25 minutes until it is fully cooked.
  • Remove the frittata from the oven and cut into slices or squares (if it is for snack). Let the frittata cool for 10 minutes before eating it.

Nutritional Information

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