Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
- 1 leek, thinly sliced
- 250grams pumpkin, diced
- 1tablespoons 100% pure maple syrup
- 1 corn cob, kernels removed
- 60grams rocket (to serve)
- 80grams ricotta
- 2tablespoons olive oil
- 8 free range eggs, lightly whisked
- 3 rashers streaky bacon, halved lengthways
Nutrition per serving
1790kJ / 428Cal
1790 Kilojoules or 428 Calories
21% of daily energy intake*
Protein
21.4grams
Fat
28.8grams
Carbs
22.7grams
Sugars
13.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Take your eggs to the next level with this decadent frittata recipe with pumpkin, leek, corn and ricotta. You’ll also learn how to make maple bacon in the process.
Method
Step 1 of 4
Preheat oven to 200°C.
Step 2 of 4
Heat oil in a 24cm ovenproof frying pan over high heat. Cook pumpkin for 5 minutes or until golden brown. Reduce heat to medium. Add leek and cook for 5 minutes or until soft. Stir in kernels and cook for 1 minute. Season to taste.
Step 3 of 4
Pour egg over vegetables and dollop with ricotta. Cook for 5 minutes or until set around the edges.
Step 4 of 4
Meanwhile, arrange bacon in a single layer on a baking paper-lined baking tray. Brush with half the maple syrup. Transfer frittata and bacon to oven. Bake bacon for 10-12 minutes, remove from oven and brush with remaining syrup. Continue to cook frittata for a further 5 minutes or until completely set in the centre. Serve topped with maple bacon and rocket.
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